Einkorn has been documented by archaeologists as being one of the very first crops to be grown and harvested dating back over ten thousand years ago. While Einkorn has been around for years, it is gaining in popularity today largely due to the fact that it is often used as an alternative to wheat for those suffering from Coeliac disease and similar conditions.
In Einkorn: Recipes For Nature’s Original Wheat, Carla Bartolucci offers a large selection of recipes touching on everything from breads and crackers to cakes and even pancakes. The possibilities are seemingly endless for the application of this incredible grain. Also included are several chapters on the history of Einkorn, the gluten free health aspects of the grain and tips on working with it in the kitchen. There is even a quick recipe for Einkorn sourdough starter.
I received this book from Blogging for Books for this review.