Last year, I underwent a multitude of autoimmune, thyroid, and stomach issues that caused me to examine the food I was eating. After eating any type of store-bought, pre-packaged foods that were made from modern wheat, I noticed that my symptoms would be exacerbated, so I tried eating homemade einkorn-based items for a while. (Einkorn is a type of heirloom wheat.) The headaches, inflammation, stomach pains, and energy spikes started to ease up noticeably.
Only 1% of Americans suffer from true Celiac's Disease. So why are upwards of 30% of Americans actively trying to avoid gluten? Because for many people, gluten in modern wheat gives them headaches and stomach aches, along with feelings of fatigue and bloating.
Modern wheat is a hybrid of different types of wheat, giving it between 28 to 42 chromosomes in its DNA. The more complex cellular structure of modern wheat can make it harder for some sensitive stomachs to digest, making something like heirloom einkorn wheat (with fewer chromosomes) much easier for the stomach to process.
Einkorn is an a heirloom wheat, meaning it hasn't had its DNA structure altered — it has only 14 chromosomes.
Einkorn berries can be used in a multitude of ways, just like wheat. You can cook the berries to make risotto, sprinkle on salads, or make an einkorn grain bowl with veggies and protein for a hearty dinner.
As a home baker, it's my favorite flour to use for breads, muffins, pancakes, and crepes, no contest. It makes baked goods fluffier, hold more moisture than regular white flour, and is more nutrient-dense.
I order my einkorn online, and you can buy the wheat berries whole or in flour form.
I make my signature Almond Butter Chia Banana Bread with einkorn flour now. Everyone always remarks on the wonderful texture the bread has and asks what ingredients I use. Now, you can all know:
Almond Butter Chia Banana Bread