Tips For Baking With Einkorn Flour

Since I started baking with Einkorn Flour, I’ve learned a thing or two, and I’ve decided to share my tips.  For many of you, this is the post you have been waiting for so I hope you enjoy!

slow rise einkorn breadBaking with einkorn flour requires some tweaks but the health benefits of einkorn are worth it, and my persistence is paying off!

I’ll show you how I mill einkorn flour, adapt recipes for einkorn, make white einkorn flour, and add a lovely artisan crust to my einkorn breads.

Before I share my tips, keep in mind that whole wheat flour is simply wheat berries that have been milled into flour.  The white flour thatyou buy at the store is whole wheat flour that has been sifted to remove the bran and germ.  And if the label says “bleached white flour,” that means the white flour also has been chemically bleached (yuck!) to make it whiter and improve the shelf life.  White flour is also sometimes referred to as high extraction flour.

Remember also that any flour made from modern wheat has been hybridized many times to, among other things, increase it’s rise. Unfortunately, this also means it has a different type of gluten than the original wheat and it is more difficult to digest.

Tip #1: How Much Flour Does One Cup of Einkorn Berries Make? 

When I grind Einkorn myself ( I have a kitchen aid attachment) 1 Cup of Whole Einkorn Wheat Berries = about 1 1/2 Cups of Einkorn Flour. 


Tip #2: Adapting Quick Bread Recipes

You can use whole Einkorn flour exactly as a recipe calls for if it is used for a quick batter type bread. Pancakes, waffles, muffins, and banana type breads. Anything you do not have to shape. You DO however need to check your baking powder, because if it’s expired, you won’t get a good rise with einkorn flour.

pumpkin Bread

Tip #3: Adapting Dough Bread Recipes

If you are making a dough type bread – use 1/3 less liquid than it calls for in the recipe. It is more important to use less liquid rather than using MORE flour. You’ll be tempted to add more flour but don’t because when you add more flour you throw off the balance of the flavors…and lose the wonderful taste.

The comparison below shows what happens when I use too much liquid in my einkorn recipe.

You’ll see my picture of dinner rolls baked with modern white flour as well as dinner rolls baked with ancient whole einkorn flour – but with different amounts of water – so you can compare the finished product.


If your recipe calls for and egg, and or butter; don’t count these as liquid. Only use 1/3 less of the actual pourable liquid such as water.


If you are grinding your own Einkorn, do not expect it to rise as high as modern white bread. This is true with all whole flour breads.

Because Einkorn has a completely different type of Gluten than modern wheat, it does NOT need to be kneaded very long at all. I knead mine in the mixer on low for 4 minutes.

Tip #4: Making Your Own White Einkorn Flour

For those who want a less dense version of Einkorn bread…you can make your own white Einkorn flour!

After you grind your own whole Einkorn flour, you can use a double sifter (which has two sifters at different sizes on top of each other) and the bran will be held back leaving you a white flour that bakes lighter in color and density.  Note: grind your wheat on medium fine to do this.

This is a flour sifter much like the one I use. (affiliate link)

I love this because I don’t have to worry about my white einkorn flour being treated with chemical bleach (yuck!).

White Einkorn flour is great for making cinnamon rolls, dinner rolls, or even for your bread but keep in mind that it is not as healthy as whole Einkorn flour.  SAVE that beautiful bran! It’s healthy for you because it adds nutrients and fiber to your diet. You can even add it to the top of your breads.

The  pictures below demonstrate the difference in dough made from white flour vs whole einkorn flour vs white einkorn flour.


Tip #5: Softening Kneaded Bread

Add the same amount of white vinegar as yeast, plus powdered milk (double the measurement of vinegar), plus approximately 1/4 cup of potato flakes for every 2 1/2 cups of whole Einkorn flour. So, if you use 2 Tbsp yeast, then you’d use 2 Tbsp. vinegar, 4 Tbsp powdered milk, and the appropriate amount of potato flakes.

Tip #6: Adding Artisan Crust To Your Einkorn Bread

If you want a hard Artisan Bread type crust, bake it in a dutch oven. Make sure you cut slits with a very sharp knife or razor, in the top of the bread so it can vent properly. Or it will choose where to vent itself and be lopsided. Preheat your dutch oven in with the oven as it preheats to 500 degrees. Then drop it to 450 when you put your bread in it. Make sure you place the lid back on while it bakes. Let it bake 30 minutes, then remove the lid. Then bake to desired brownness.

Dutch Oven


33 thoughts on “Tips For Baking With Einkorn Flour

    1. admin

      Thank you pointing this out! I updated the description of white flour, indicating that bleached white flour will be labelled as such.

  1. Pingback: Einkorn Dinner Rolls »

  2. Margaret

    How do you deal with the stickiness of the dough? Also, I’m a convert but also vegan; do you have a recipe for a crusty sort of dinner roll without the egg or powdered milk?

    1. leisaw Post author

      Baking with Einkorn does take a little bit of getting use to. It absorbs less liquid than other flours. Cutting out 1/3 of the liquid in your recipe will help with the stickiness of the dough. Sometimes on leavened breads I use olive oil on the counter and also on my hands to help with the stickiness.

      As for the milk and the eggs. Milk makes your bread softer, you may try coconut or almond milk but the properties are not exactly the same. Unfortunately there is no real substitute for eggs. They add flavor, color, and fat to the rolls. However, if you want you can substitute 2 tbsp of olive oil per egg for the moisture.

      Remember, any recipe you see for bread can be used with Einkorn! If it’s a leavened bread cut out 1/3 of the liquid. If it’s a quick-rise bread you can use the recipe as is.

      1. Zubaida


        You may want to try Chia Seeds as a replacement for eggs. 1 Tbs of seeds soaked in 3 Tbs of water is equivalent to 1 egg. I have never used it for bread but with other baked goods it is great! :)

    2. bostontyler1

      Hi Margaret,

      Same as Zubeida said just with flax seeds, BUT the seeds need to be grinded. One cup of grinded seeds to three table spoons of water = one egg. I use it in every baking goods I bake.

      Good luck

    1. leisaw Post author

      We personally have not used a food processor, you may have to look at your instruction manual to see if yours has the capability of grinding wheat. Other than a traditional mill, Kitchen Aid mixers come with an attachment that hooks into the top and then grinds the wheat from there.

  3. Vivian Gosey

    Just ordered my first einkorn flour after going gluten, sugar, dairy, caffeine and alcohol free. I feel so much better that I am going to drag out the wheat grinder I put away years ago, and make a loaf of bread, guilt free! I can’t wait!

      1. Admin

        Pam, Einkorn does contain gluten but it is different from the gluten in wheat and there is not as much of it. Many people who cannot tolerate wheat can handle Einkorn. However, we cannot recommend it for everyone and suggest that, if you have a problem with wheat, you consult your doctor before trying Einkorn. Go here to discover why Einkorn is easier on the digestive system to help in your decision about whether or not Einkorn is right for you.

  4. Karyn

    Hi- I am just learning about this flour, and grinding my own grains, so I am a bit confused on your products. When you say Einkorn flour, are you talking about flour that has already been ground? And if I were to purchase the berries, would that end up making the “Einkorn flour”?

    1. admin

      Hi Karyn,

      Einkorn flour is created by milling einkorn berries into flour. You can use a basic flour mill to mill the einkorn berries into einkorn flour.

  5. Kay

    Thank you so very much for this post! Love the photo comparisons. Before reading your post I prepared Einkorn sourdough the same way that I did using white flour and wow is there a big difference. The batter is so much more wet. Now, I know the reason why. I’m curious to see how my current batter will bake (will find out soon) and then going forward, I’ll use less water as you suggest. Thanks again!

  6. Kelly

    Thanks for the tips! I’m hoping to make pumpkin dinner rolls with einkorn flour (white, store bought) instead of all purpose. The “wet” ingredients are eggs, butter, pumpkin, and milk…so your recommendation is to keep the same amount of egg, butter, and pumpkin but reduce the 1/3 cup of milk by 1/3? Do you think this recipe will still translate even with the extra “wet” of the pumpkin puree? Thanks for the advice!
    Link to recipe:

  7. Wendy Herman

    I’m struggling with einkorn in CO with the high altitude! I’ve tried three different recipes for just a basic sandwich loaf and got a doorstop each time! Help! What adjustments should I make for 5000 ft?

    1. BRJ

      Hi Wendy. Ex baker and science nerd here!

      High altitude means less atmospheric pressure. So in affect you’ll find your bread rises faster and you’ll lose way may moisture in the baking process since water boils at lower temps the higher up you go.

      I’d suggest using a bit less yeast than normal and adding a little extra oil or even egg to strengthen the crum structure. Haven’t baked with Einkorn yet but from what I hear on this site you use less water than normal. higher alt. need a little more water. So you’ll have to investigate water levels yourself to get it just right. As for baking increase the temperature. This should help bake the structure into place before all the water evaporates.

      I’m not sure how this would turn out but that’s all I can think of doing. Just experiment till you find something that works.

      Good luck!


  8. david

    Can you share tips for using all purpose flour to make cakes? I followed a recipe for einkorn chocolate cake, and enjoy the taste, but wish the cake was lighter, less dense. My cake looks shorter than what I see in the recipe pic. I used Truvia Baking Blend, which has some real sugar. But the packaging says to use like I would real sugar, except it only requires a half cup of the blend for every one cup of pure sugar. Where did I go wrong? Thanks.

    1. Admin

      David, to answer your question, I am going to need a little bit of clarification. Are you wanting to make the cake recipe using einkorn flour or all-purpose flour? They behave very differently. If you are only using 1/2 cup of the blend in place of 1 cup of sugar, you may need to add about 1/2 cup of flour to make the consistency right. It should be about as thick as pancake batter.

    1. Admin

      Donna, the gluten in Einkorn is different from the gluten in wheat. Many find it easier to digest. Go here to read more about it. However, we can’t advise for each individual case. I would suggest that you consult your doctor about whether or not Einkorn is safe for you.

  9. sharon

    I see that walmart sells einkorn flour. Is this the flour or berries? Do you know if this is processed and bad for you or is it is ok. I’ve been reading about how einkorn had, a lower glycemic rating so I’m interested to try it.

  10. Anna Carreon

    I find that the links within the text do not work and I do not see where you show us how to mill our own wheat berries. Please help.

  11. steve

    Great website. Any tips or recipes for making cinnamon rolls with extracted einkorn flour? I’ve only used it a couple times for cookies and pancakes. This will be my first try with yeast bread. thanks

  12. steve

    I just tried a cinnamon roll recipe using Einkorn. The only modification I made was to use a little less milk – about 25% less. And I didn’t knead the dough at all – just mixed it to a homogeneous consistency. The dough definitely doesn’t rise like yeast dough made with regular flour. The final cinnamon rolls didn’t quite have the same gluten structure as made with normal flour but they were still very good. The dough didn’t expand the same as regular flour. But the whole family gobbled them up just the same and they’re easier for my stomach to digest than regular flour. I think I’m going to try the bread recipe next.

    1. Admin

      Steve, look at you! First you post a question and then your next post tells us you just went for it anyway. Way to go! You are right on about decreasing the liquid. Also, not sure if you did, but try to keep the kneading to a minimum. We’ll be working on having more information about this kind of thing very soon! Thank you for paving the way!


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