Einkorn, the original Wheat - OK for Celiacs?
[url=http://www.ncbi.nlm.nih.gov/pubmed/17060124.1]Lack of intestinal mucosal toxicity of... [Scand J Gastroenterol. 2006] - PubMed - NCBI[/url]
Maybe it is. Most production in the US is for birdseed. The birds eat better than we do.
How to bake with it: [url]http://foodloveswriting.com/2013/01/25/einkorn-pitas-einkorn-giveaway/[/url]
I've read that it doesn't rise as much as today's hybred flours but I wonder if this is worth a try.
Baking bread the old fashioned way is dead easy and takes almost no kneading; certainly no machine. But it does require a few hours of time during which the dough 'rests'.
Has anyone tried this?