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Thread: Einkorn, the original Wheat - OK for Celiacs?

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    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 08:21 PM.
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