Einkorn reaches most kitchens as flour, wheat berries, or pasta. On the farm, it begins as a field decision made long before a combine arrives. That beginning matters because einkorn’s flavor, quality, price, and rarity all trace back to the extra work required to grow and handle a grain that modern agriculture largely left behind.
If you’ve started paying closer attention to what goes into your bread, you’ve probably bumped into einkorn. It’s the little golden grain that food history nerds and sourdough lovers can’t stop talking about. But here’s the thing nobody tells you when you decide to give einkorn a try: not all einkorn flour is created equal.
Einkorn is the world’s oldest cultivated wheat species—a diploid grain with 14 chromosomes that has been nourishing human communities for over 10,000 years. Unlike modern bread wheat, einkorn was never hybridized or genetically altered to maximize yield. It remains genetically identical to what ancient farmers first domesticated in the Fertile Crescent, making it one of
Quick Jump to Our Top Einkorn Flour Recipes by Type: We get asked all the time — what should I make first? It’s a fair question. For those of you new to baking with einkorn flour, it helps to know which recipes have been tested the most, loved the most, and made over and over
