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Einkorn: Recipes for Nature's Original Wheat Paperback – August 4, 2015
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2016 Nominee for best Health & Special Diet Cookbook by the International Association Of Culinary Professionals. iacp.com/awards/cookbook/winners/
About the Author
CARLA BARTOLUCCI and her husband, Rodolfo, first started growing einkorn near their home in Northern Italy in 2009. With twenty years of experience in the organic food industry as owners of the Bionaturæ and Jovial brands, they work directly with a special group of farmers and are now the largest growers of einkorn wheat in the world. Carla and her family divide their time between Connecticut and Modena, Italy.
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This grain is missing a group of protein gliadins which our modern wheat has. In addition, the gliadins it does contain are present in a higher ratio to glutenins than in our modern wheat. As a consequence, some gluten sensitive people who do not have celiac disease can tolerate this grain. A bonus: einkorn has over 5% more protein than durum wheat flour.
Carla's book is beautifully photographed, with a picture for almost every recipe, inspiring one to try the recipes. Clear directions, prominently displayed ingredients, and chatty remarks add to the desirability of this book. There is quite a variety of recipes in the book ranging from breads and crackers, cookies and cakes, to pizza and pasta. Included are instructions on how to start a starter for sourdough as well as recipes using it.
I was able to find einkorn all purpose flour at Whole Foods; however, I cannot find einkorn whole grain flour anywhere except a place in Europe where postage is prohibitive. One may purchase the grains and mill the flour at home. This is a definite negative about the book as of approximately 93 recipes, about 57 use just the all purpose flour. Thirty-six require whole grain flour and/or grains to complete the recipe. From their website, I understand Jovial foods will soon be offering the whole grain einkorn flour.
I tried three recipes, all keepers:
1. Golden Buttermilk Pancakes. My gluten sensitive grandson experienced no difficulties with these. ..yeah!--especially because we all really liked these flavorful cakes. And, surprise, they were great reheated the next day in the toaster. This is now our favorite pancake recipe. An added bonus was that the pancakes did not sit like a weight in our bellies like other pancakes do.
2. Almond Sugar Cookies. These were tasty and passed my grandson's tummy test. However, the almond flavor is very light. I don't have the patience to roll out cookies, so I pinched off walnut sized balls of dough, dipped them in sugar, placed them sugar side up on my Silpat, and pressed them down with a cookie stamp. The cookie held the impression through baking and looked lovely on the plate. I will make these again but call them butter cookies.
3. Classic Cream Scones. I added 1/2 cup of Zante currants. What sticky dough! Messy to work with, so I gave up and instead made drop scones on my pre-heated pizza stone. They had an excellent, buttery flavor even though they were a bit crumbly. Well worth doing again.
I will definitely try more recipes from this book as my family really liked the taste of einkorn and Carla's recipes worked well. I received this book from Blogging for Books for this review, and these are my own opinions.
In addition to the cookbook, Carla has a blog on the Jovial website that allows you to post questions or troubleshoot - great support and resource!