Einkorn flour is 30% higher in protein and lower in carbohydrates than regular wheat flour, and is also richer in carotenoids and B vitamins. Einkorn flour lacks the gluten proteins that trigger symptoms of gluten sensitivity.
Einkorn flour has a rich nutty flavor, silky texture, and a buttery yellow color. I prefer to use Jovial Einkorn in my baking. You can read their story here.
Sourdough bread is created through fermentation, making its vitamins easier to digest. It is also a low-glycemic, prebiotic food.
These boules and loaves have a rustic crust with a tender interior, hosting a beautiful crumb. The rich and tangy flavor pairs well with so many toppings and dishes. There is no other comparison to this bread when toasted, slathered with rich, full-fat butter and your favorite jam.
Many people that have gluten sensitivities find they can tolerate Einkorn sourdough food items.
Please note that Einkorn Flour does contain gluten.