The idea of Einkorn is that there is a wheat out there that has not been genetically modified. It hasn’t been modified because it has a smaller yield and the berries are fairly small. It was left alone while other forms of wheat were played with and changed. The idea is because it hasn’t been played with and changed, people who are gluten intolerant can eat it with no problem because it has a different chemical reaction than regular wheat does.
It’s definitely an intriguing concept. I am not gluten intolerant, and I didn’t know where to get said wheat since that is literally the only thing the book didn’t cover. It covered sprouting, rolling, grinding, processing, every type of cooking process you can imagine. It included a history of wheat, how she and her husband found out about Einkorn, and about the amazing changes in their health after they started using it. But not where to get it. So that was a bit of a letdown, and is the only reason this baby didn’t get 5 stars from me. I did find it available online on amazon so it’s not like it’s impossible to buy. I was just surprised the book didn’t have a specific source listed.
the recipes were vast and diverse: Breads and Crackers, quick breads, breakfast, cookies, pastries, pudding, pizza, pasta, street food, and more. Almost every recipe had a full page beautiful photograph to go with it. The recipes ranged from basic to complicated but they all looked delicious.
Even if I never get my hands on Einkorn wheat berries, I look forward to using this cookbook on a regular basis!