Einkorn, the original Wheat - OK for Celiacs?
Lack of intestinal mucosal toxicity of... [Scand J Gastroenterol. 2006] - PubMed - NCBI
Maybe it is. Most production in the US is for birdseed. The birds eat better than we do.
How to bake with it: http://foodloveswriting.com/2013/01/...korn-giveaway/
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?
Last edited by Cryptocode; 06-26-2013 at 09:21 PM.
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