ORGANIC EINKORN WHEAT, kernels

Botanical Name: Triticum monococcum
Certified organic
Origin: Canada
Production: unprocessed, whole kernel
Known as the first of the founding grains (Einkorn, Emmer, Spelt, and Khorasan), Einkorn is said to have first been domesticated in southeast Turkey up to 10 000 years ago during the Neolithic and Early Bronze Age. Its small size is said to be due in part to its low chromosome count. It survives and thrives on soils where most other forms of wheat do not flourish.
Qualities: Einkorn is a superb whole grain choice for its high levels of protein, essential fatty acids, phosphorous, potassium, pyridoxine (B6), and significant levels of vitamin A and Lutein, a beta-carotene which boosts our immunities and is often recommended for those with macular degeneration or cataracts. Its small size is said to be due in part to its low chromosome count which may be a factor in its bioavailability and easier digestibility for those with gluten sensitivities.
Einkorn does contain gluten, although it is classified as a different type of gluten than modern wheat. Einkorn does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome.
Common use:

• Milled into a superb whole wheat flour. The mildly nutty, sweet flavor can be used in loaves of bread, scones, and cookies. The flavor and texture are outstanding. Please note, Einkorn is unlike working with modern wheat flours in that the gluten is different. As the protein structure of wheat has changed throughout the course of time, the high content of gluten in modern wheat allows for its elasticity and high rise. Working with ancient grain dough, such as Einkorn means it is not as elastic and breaks down faster. Generally, less kneading is better to preserve the proteins of the dough. See here for info about how to use Einkorn in baking!
• Flaked, it can be cooked into a fresh porridge or use it in your favorite fruit crisp topping, muesli, granola or dessert bars

• Sprouted, you can enjoy the whole kernels in a raw, high fiber breakfast cereal by soaking grains overnight or 10-12 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. You can sprout them further and sprinkle on salads, sandwiches, or juice into smoothies.
• Boiled or pressure cooked it serves a delightful, chewy, and versatile rice substitute or in soups, salads, risottos, and fillings. As with any of the wheat berries, if you pre-soak cooking time can be reduced. To cook, bring two parts water to one part Einkorn kernels to a boil and simmer 35 minutes for a firmer "Al Dente" texture or 45-60 minutes for a softer texture. Drain and enjoy!

Storage: keeps well in a sealed container in a cool, dry, and dark location

Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.