Einkorn wheat is an ancient grain that was grown by farmers more than 5,000 years ago, and many consider it to be more nutritious than modern wheat, with higher protein, vitamin B6 and potassium contents. Those with mild sensitivities to gluten may have luck eating this ancient grain as berries or ground into flour because it contains a different genome of gluten than modern wheat, and of all wheat varieties (including spelt and emmer, also ancient grains) it has been least modified by selective breeding over the millennia (note: einkorn wheat is not genetically engineered—a completely different process from selective breeding).
Even though is not enough peer-reviewed science to verify these claims, we at Farmer Direct believe that not only is it important to restore ancient grains to people’s diets, but that we have a responsibility to grow them using responsible farming practices in high-quality soil. Our farmer-owners pay meticulous attention to soil nutrition, and they rotate their crops in order to ensure the land that passes to the next generation is in better condition than when they received it.
Einkorn berries are also known as “farro”; however, farro, an Italian word, also encompasses spelt and emmer. So if you see farro on a menu, you may or may not be eating einkorn.
- Farmer-owned, fair trade, organic = fairDeal™
- No additives or preservatives
- Whole grain
- North American Grown: Every package is traceable back to the grower
To cook whole einkorn berries: Bring 1 ½ cups einkorn berries and 3 cups water to a boil, reduce heat and simmer for 30-35 minutes. Yields 3 cups (1/2 cup serving). Cooked berries can then be served warm or cold. Excellent served warm or cold mixed with any seasonal produce, a handful of complementary herbs, and tossed in olive oil and a little red wine or balsamic vinegar, if desired. Also excellent with a good, salty cheese like feta or muenster.
To make einkorn flour: Grind einkorn berries into flour using a food processor or blender with chopping attachment. 1 cup einkorn berries will yield approximately 1 ½ cups einkorn flour. You can then use einkorn flour as you with in any quick bread recipe such as pancakes, waffles, muffins, biscuits, and banana, zucchini or carrot bread.
Tip: Since einkorn flour has a lower gluten content, be sure to use fresh baking powder or soda to get a good rise. For more information on adapting recipes to use einkorn flour in baking, visit this helpful article.
Store in an airtight container in a dark, cool, dry place for up to 24 months. Cooked einkorn berries can be stored in the refrigerator for up to a week.
25 lb. bulk bags