Einkorn, though ancient species of wheat, has its own unique peculiarities in baking and bread. Carla Bartloucci who grows the grain on her property has experimented extensively with einkorn. Her insight and expertise with einkorn form the basis for the recipes in this book.
Einkorn: Recipes for Nature’s Original Wheat by Carla Bartolucci (Clarkson Potter, $21.86) Einkorn is an ancient species of wheat, first planted in the Fertile Crescent at the advent of agriculture. “All wheat is a descendant of wild einkorn,” contends Bartolucci, though its high protein content gives it “extreme stickiness and reduced elasticity.” The benefit is that because it lacks certain gluten forming proteins einkorn can be enjoyed by many people with wheat sensitivity. Based on her many years growing and experimenting with einkorn, Bartolucci offers recipes for bread, cake and pastry. While the book is a laudable resource for cooking with this healthy grain, it remains a niche work due to the cost and availability of einkorn.
This original article initially appeared in the Winter 2015/16 issue of City Style and Living Magazine.
