Tag Archives: Einkorn Flour

Einkorn Flour Recipes

Recipes with Einkorn FlourFor anyone who is gluten sensitive, Einkorn flour is the one type of wheat flour that your body might find compatible. According to Dr. William Davis, author of Wheat Belly – Lose the Wheat, Lose the Weight and Find your Path Back to Health,wheat is the cause of many health problems such as obesity, fatigue, arthritis, gastrointestinal distress, and cancer. Dr. Davis mentions a wheat available today that is most similar to the wheat of generations ago, without the genetic modifications and therefore without the elevated blood sugar levels.  It is known as Einkorn wheat, which is perfectly fine for gluten-sensitive people.

If you have celiac disease or any allergies to wheat, Einkorn flour is not a good substitute. However for many people with arthritis or other ailments that benefit from a gluten-free diet, ask your doctor, nutritionist, acupuncturist if Einkorn flour is acceptable for your diet and chances are they will say it is.

Einkorn flour recipes can be a bit tough to find, as not many people know about this flour. For most recipes, substituting Einkorn flour for regular flour will be fine, especially if you are using it as a coating for chicken or fish before pan-frying. For baking, sometimes Einkorn flour cannot be substituted for the dough. I tried making my mini cocktail knishes using Einkorn flour or the oil-based dough and the dough was not elastic enough. I tried using it for rugelach cookies where the dough is a cream cheese-based dough and it worked fine.

Try these Einkorn flour recipes:

Soft Shell Crab on Arugula, White Bean and Zucchini Salad

Cod with Lemon Caper Sauce

Judy’s Chicken – Chicken with Mushrooms and Lemon

Wine-Braised Short Ribs

Low-Fat Seafood Bisque

Mini Baked Potato Latkes

Einkorn Flour Flatbreads

Baked Mini Potato Latkes

latkes dish

With Chanukah falling the night before the big feast of Thanksgiving, I thought it might be a good idea to balance the our stomachs and celebrate the Festival of Lights with baked mini potato latkes.

Potato latkes have become the ceremonious food served during Chanukah to symbolize the one day’s worth of oil that miraculously lasted 8 days to keep the Temple lit. So traditionally we eat fried foods like latkes and jelly donuts to celebrate.

But with Chanukah falling at the same time as Thanksgiving I wondered, how much heavy food do we really need to consume in one weekend?  Some traditionalists will say fried latkes are necessary, and that is fine.  Freshly fried potato latkes are wonderful. Especially when served with sour cream and/or apple sauce. But for those who want to celebrate but do not want the added oil needed for frying, this recipe enables you to eat and serve crispy potato latkes, using just 4.5 tablespoons of oil for a batch of about 50 mini latkes.

latkes 1Mini, non-stick, muffin tins provide the vessel for making this recipe and keeping the latkes uniform and making them crispy. The latkes are baked at high heat in a 400° oven.  The sides and bottom crisp up nicely.  The top of the latkes, do not crisp up as much, even though the recipe calls for turning the latkes over, but with the rest of the crispiness, they taste great and have a good crunch. I use Einkorn flour to bind, rather than the traditional Matzo Meal, so that gluten-sensitive people can still enjoy. You can double this recipe or even cut it in half if you want to make fewer latkes. And, you can make these latkes in advance and freeze them, heating the thawed latkes in a 400° oven for 8 minutes.   

latkes pan 2

Baked Mini Potato Latkes


2.5 lbs russet potatoes, skins on

4 small onions, peeled, quartered

2 large eggs

1/4 cup Einkorn flour

1/2 tablespoon ground black pepper

1/2 tablespoon kosher salt plus more to taste

4 .5 tablespoons canola or safflower oil

In a food processor with the shredder disc in place, shred the potatoes and place in a colander in the sink to drain the liquid.  Remove the shredder attachment and add the chopped blade to the processor and chop the onions until them are really fine.  Add the potatoes, onions to a mixing bowl large enough for the colander to fit, then add eggs, flour, salt and pepper and mix through.  I use my hands.  Place the mixture into the colander and the colander into the bowl so that the mixture keeps draining as you make the batches.  This is optional but I find it helps drain the potatoes really well.  If you don’t do this, you can always just spill it out as needed.  This will help them to crisp up better.

Pre-heat oven to 400°.  Place rack in middle of oven.  Using a pastry brush, brush a 24-count non-stick mini-muffin pan with oil.  Fill each individual muffin tin 3/4 way high, brush tops with oil on pastry brush.  Bake 10 minutes, then turn each latke over and bake another 8 minutes. If making full batch, repeat with next batch.

Makes approximately 50 mini baked latkes


Einkorn Flour Flatbreads

flatbreads 2

I first learned about Einkorn flour as being a non-glutinous flour in Wheat Belly – Lose the Wheat, Lose the Weight and Find your Path Back to Health, by William Davis, MD, (see blog post on Wheat Belly), I was intrigued to see what “original” wheat – the wheat of our grandparents – was like.  And since I eat gluten-free most of the time, I wanted something that I can put tuna or egg salad on, or to coat chicken before pan sautéing, that wasn’t gluten or contained sugar.  So I found the Einkorn flour and started to play around with making my own flatbreads. These flatbreads are so easy to make and the dough freezes really well that I often make a big batch and divide it into four balls and freeze 2-3 of them for fresh flatbreads each week.

flatbread before baking

Einkorn flour is not the easiest to find.  I was able to find it at some Whole Foods markets and organic markets, under the Jovial brand, and it is available on Amazon. It’s pricier than regular flour, because it’s not mass-produced. The Einkorn flour is not as elastic as regular flour so I add more yeast and time for the dough to rise really high to help the dough expand.  This makes the flatbreads not as jovialdense and the dough goes further. I also make them pretty small in size – about 3-4 inches in diameter — and I flatten them out with the heel of my hand.  I do not add any sugar or sweetener to my dough.  I flavor it with salt and olive oil and sometimes add a mix of seeds on top – typically a blend of sesame, cumin and poppy seeds.  I wrap them in the parchment paper that I bake them in overnight so they still crispy and then transfer to a plastic air-tight bag.

Einkorn Flour Flatbreads


4 cups Einkorn flour

1 tablespoon of Kosher salt

¼ cup plus 1 tablespoon of olive oil (I use extra virgin)

2 packets Yeast

1½ cups of warm water

3-4 tablespoons of seeds – sesame, poppy, cumin, caraway (optional)

Makes about 40 small flatbreads.

To make the dough:

In a bowl I proof two packets of yeast with 1½ cups of warm water.  In my standing mixer with the dough blade attached I add 4 cups of Einkorn flour, 1 tablespoon of Kosher salt and then the yeast-water mixture, and ¼ cup of olive oil and beat on a slow speed until combined.  If you do not have a standing mixer, you can add all the ingredients into a bowl and mix by hand and then move to a floured wooden cutting board and kneed by hand for a few minutes.  I have made it this way and it works great. Grease a bowl with the remaining 1tablespoon of olive oil and add the dough to the bowl and turn it so the oil covers. Cover the bowl with a damp kitchen towel and leave it alone for 4 hours.  Punch down the dough and divide into 4 balls.  At this point you can freeze them separately wrapped in plastic wrap and then in a freezer-proof bag.

flatbread on spoon

To make the flatbreads:

Preheat the oven to 400.  Line 2 cookie sheets with parchment paper.  Work with each ball separately.  Flour a surface (I use a wooden cutting board) with the Einkorn flour and pull a  piece of dough about 1 to 2 inches at a time and roll it into a ball (little less than golf ball size or bigger if you prefer), and repeat. You will get about 10 balls per quarter of dough, give or take.  On the floured surface, take one of the balls and with the heel of your hand spread out the dough from the center out.  Use the added flour if the dough is too sticky. Transfer the flattened dough to the cookie sheet.  I get 5 on a large sheet.  Sprinkle the flatbreads with seeds if you are using, or a little salt if you like.  And bake for 10-12 minutes, until the edges are a bit brown.  Cool on the sheets for 5 minutes and remove them to a plate to continue to cool.  Repeat with the rest of the dough if you are making them all.




Wheat Belly – Lose the Wheat, Lose the Belly

wheat belly

There is such a phenomenon around gluten-free these days.  It’s everywhere…new products are popping up in the grocery store, bakeries and pizzerias have gluten-free options.  And it’s more than celiac disease that is driving this trend.  According to Dr. William Davis, author of Wheat Belly – Lose the Wheat, Lose the Weight and Find your Path Back to Health, wheat is the cause of many health problems such as obesity, fatigue, arthritis, gastrointestinal distress, and cancer. My friend Candy, who has suffered from arthritis for most of her adult life, stopped eating gluten at the suggestion of her acupuncturist and now has no pain when she gets up in the morning.

Dr. Davis identifies the over processing of wheat that has been done for mass production as the root cause.  He says that the wheat of today is not the wheat our grandparents grew up on, as it has been genetically modified for mass production.  The end product of the modification results in elevated blood sugar which leas to fat, specifically around the abdominal area. He writes “the higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited.”


The book goes into technical explanations about wheat and its effect on the body and it is quite interesting. It’s helped convince me to stay away from gluten most of the time. Dr. Davis mentions a wheat available today that is most similar to the wheat of generations ago, without the genetic modifications and therefore without the elevated blood sugar levels.  It is known as Einkorn wheat (see recipe for flatbreads) and it is perfectly fine for gluten-sensitive people, though those with Celiac disease should not eat it.