Combining sourdough and einkorn flour makes for the most easily digested wheat bread available, even for some who are gluten intolerant. (Not celiacs though of course.) Here’s the beginnings of my sourdough starter at home and how you can make your own: https://botanicalalchemyandapothecary.com/sourdough-starter
![581583FA-CC61-4980-BD9B-664CA0C9580B[1]](https://spiceoflifeblogdotcom.files.wordpress.com/2019/02/581583fa-cc61-4980-bd9b-664ca0c9580b1.jpg?w=819&h=1024)
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Published by kristenann
Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
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What is eimkorn flour? I’ve never heard of it!
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Oh I’m surprised you haven’t~ I thought it must be more popular in Europe than here b/c it is grown in Italy, but I guess not! Check out Jovial Foods’ website~ she explains it best, but it’s an ancient form of wheat with weaker gluten (and therefore fell out of favor with bakers) but some gluten sensitive people can digest it (like spelt.)
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It sounds like spelt flour?
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Yes, similar. I’d love to hear your thoughts on it if you try it out.
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I’ve never seen it here, although I did used to love using spelt flour. Unfortunately now I don’t seem to be able to tolerate even the gluten in that. So I’m basically stuck with buckwheat and chickpea…
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I’ve just found the translation of eimkorn into French: it’s petit épeautre (little spelt). I used to use it – it’s my all-time favourite flour. I have recipes using it on my blog. It does have less gluten than even spelt. I may give it another try to see if I can tolerate it. It’s so fine!
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Oh nice! I’ll look at your recipes with it~ it’s a new grain for me and I’m loving it.
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