Einkorn (“one grain” in German) is a profoundly ancient grain that ranks highest in antioxidants and is also high in vitamins & minerals. Einkorn flour is a low gluten variety that can be used to make excellent flatbreads, pasta, cakes, tortes, and scones. It can also be used in blends with other flours to make breads and other baked goods.
Wild einkorn (Triticum boeticum) originally appeared in what is now Turkey over a million years ago. There is archeological evidence that wandering tribes used it as a food source as far back as 17,000 years ago. It was first domesticated many thousands of years ago by the first generations of farmers in the Fertile Crescent.
While spelt and wheat eventually overtook domesticated einkorn (Triticum monoccocum) as the grains of choice, for a while it was still cultivated in small amounts in regions with less fertile soil where those other grains wouldn’t prosper. With the rise of industrial food processing einkorn was forgotten almost completely.
This crop has slowly started to come back as a reaction to modern industrialized food industry drives people to look for less processed, healthier & less environmentally damaging grains. It’s starting to be grown in small amounts as a specialty crop in some parts of western Europe as well as in eastern Washington state – which may be the first place einkorn was farmed in commercial amounts in the US.
This flour is certified USDA Organic. Because it is a primitive relative to wheat, einkorn contains some gluten.