The Beginners Guide to Using Einkorn Flour

Health Benefits of Einkorn Flour

I first heard about einkorn flour when many of the bloggers I follow began posting recipes using it. At first I was skeptical and would skip over the recipes using einkorn. One day, I decided to look into it to see what all the hype was about. I’m really glad I did! I researched the history of einkorn and was intrigued by what many people were saying about the digestibility of the grain.

Einkorn is an ancient form of wheat that has never been hybridized or modified by humans in any way. Many people who suffer from gluten intolerance find that they are able to digest einkorn, without the same negative side effects they would normally have from eating white or wheat flour.

I ordered a small amount of the all-purpose einkorn flour and decided to try a few recipes. The first thing I made was a delicious loaf of sandwich bread. After tasting it, I was hooked! I then decided to invest in the cookbook called Einkorn: Recipes for Nature’s Original Wheat written by Carla Bartolucci, whose company, Jovial Foods, is the largest grower of einkorn in the world. If you love to bake, this is definitely the cookbook for you.

Einkorn is unique in the sense that you cannot just substitute it in a recipe that uses other types of flour, because it requires less liquid. Until you get used to working with it, I would suggest using recipes from the cookbook. It is a great introduction to using this ancient grain.


The author talks a lot in Einkorn about her personal journey that led her to seek out a different type of wheat. Her daughter suffered from allergies, digestive issues and mood problems prior to modifying her diet. She found that her daughter did not have the same reaction to einkorn that she did to other forms of modern wheat. While exclusively using einkorn, she showed great improvement in her symptoms and eventually healed her body to the point that her allergies to eggs and dairy subsided.



I recently started grinding my own einkorn wheat berries with great success. This makes whole grain flour. If you prefer, you can purchase all-purpose einkorn flour here. I think my family gets sick of hearing me talk about how much I love einkorn, but they never complain about eating it. Give it a try, you won’t regret it!


Here are some of my favorite recipes using einkorn flour:

Banana Chocolate Chip Einkorn Muffins 

Simple Sandwich Bread 

Einkorn Pancakes 


About Becca Hurst

I’m Becca, I am married to my high school sweetheart, and together we have two children, ages 4 and 5. I am a part-time social worker, but my heart is always at home with my family.We currently live in a subdivision on 1/3 of an acre. Although our yard is small, we have used the space we have to make a raised bed vegetable garden. It is possible to still grow your own food on a small plot of land! My husband and I share a dream of one day owning several acres of land where we can greatly expand our garden and raise animals.

24 thoughts on “The Beginners Guide to Using Einkorn Flour

  1. Thank you soooo much for sharing this!! We are members of Young Living which sell Einkorn flour and we’ve talking about getting some! Now I’m excited to have a place to start when we do!!

  2. I have never heard of Einkorn flour. 4 weeks ago we removed grains from our diet, but I will file this away in my memory banks in case we ever reintroduce any grains. Thank you for the information.

  3. Believe it or not, I’ve never made bread before! I lived in Israel last year and would loveeee to watch women in our community make Challah! I will definitely give this a try!

  4. I love your blog, and I am going to come back and read more! I’ve never used Einkorn flour, but I just bought another grain mill after a few years not having one, and I’m so, so, so glad I finally did! I have always used hard red or white wheat berries. Going to check out those ancient grains. 🙂

  5. I’ve tried making the ‘simple bread recipe’ from the jovial Web site and it doesn’t come out right, to heavy and it just falls apart when I want to make it into sandwich bread. Any pointers? Thanks!

  6. Fortunately, nobody in our house needs to eat gluten-free. But I am always interested in food history and reclaiming quality food from our collective past. Many times, selective breeding has produced foods that are better-tasting and that are higher yielding or easier to grow. But when we started to shape the food supply according to the needs of large agribusinesses and big commercial bakeries, I think that’s where we took a wrong turn. It’s good that we still have the option to reclaim foods that haven’t been altered for those reasons.

Leave a Reply

Your email address will not be published. Required fields are marked *