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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/
“Einkorn is hot, ancient though it be, and the grain world is abuzz in fact, fiction, and myth about it. Thank you, Carla Bartolucci, for giving us the real story, as well as dozens of fabulous recipes for great bread and more so that we can properly enjoy this beautiful, nutritious grain the way it was meant to be enjoyed. You have made the old new, all over again.”
—Peter Reinhart, author of Bread Revolution
“How deliciously exciting that einkorn wheat, the ancient grain of myth and legend, has been reborn—pristine and unhybridized—offering cooks a whole new range of tantalizing flavors and textures. Carla Bartolucci’s recipes using the whole grain and the flour are irresistible. Watch out quinoa!”
—Lorna Sass, award-winning author of Whole Grains Every Day, Every Way and Whole Grains for Busy People
"Carla Bartolucci delivers an absolutely beautiful array of stunning, approachable recipes using one of my favorite ancient grains. Her work brings einkorn back to its rightful place at the table of any whole foods kitchen. "
—Jennifer McGruther, author of The Nourished Kitchen
“For anyone curious about einkorn, the smallest of the ancient wheats, Carla’s book is an inspiration. She has embraced this marvelous grain with a passion and shows us how to best use it in cooking and in baking. From tabbouleh to pizza and pie, her recipes will make you swoon.”
—Maria Speck, author of Simply Ancient Grains and the award-winning Ancient Grains for Modern Meals
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.
Top customer reviews
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!
The einkorn cheddar biscuits are the best biscuits that I have every eaten. I have been making breakfast biscuits with them (eggs, sausage, and cheese).
The history and current science on einkorn flour is a must for anyone wanting to "eat a bit healthier."
Personally I don't seem to have any seriously bad reactions to "normal flour products" but did notice that eating einkorn flour produced products have no ill effects. Like eating grass finished beef or free range eggs, I full with no uncomfortable feelings afterword.
This is a well written and interesting book for anyone interested in using einkorn flour and I highly recommend it.
The very first bake didn't go well -- the "Whole Grain Batard" recipe calls for 6 cups (576g) of whole einkorn flour. Here is the inconsistency #1 -- 6 cups of flour is approximately 800g of flour, not 576g, so because I was silly enough to go by volume, not by weight, I ended up having to almost double the water amount to achieve the consistency it described. For that amount of flour, salt was low, of course. Also, many recipes call for "1 batch of levain from page 14". Well that "batch" yields about 250g of levain - that's a lot for 576g of flour recipe, and naturally resulted in sour bread. The dough consistency needs to be described better, not just "sticky and wet".
I think anyone who had worked with einkorn before would recognize the inconsistencies immediately and make appropriate adjustments, but I am new to einkorn, and it wasn't obvious to me. I was hoping for a comprehensive book on Einkorn that would explain both process and nuances of working with this particular grain, but instead I got something that is definitely not for Einkorn debutantes.