It’s a flour that has 30 percent more protein than modern wheat, along with ample amounts of B vitamins and iron.
But that’s not the only reason you should get to know einkorn. It’s also reportedly the world’s most ancient wheat and the only type to never have been hybridized.
What’s more, the gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative.
Carla Bartolucci and her husband started growing it in northern Italy seven years ago, after discovering that their daughter, who has gluten sensitivity, was able to eat pasta, bread, and other baked goods made with einkorn with no adverse effect. Today, the family is the largest grower of einkorn in the world.
They sell the flour, as well as products made from it under the Jovial brand. I had a chance to try samples recently, all of which are made in Italy.