What do you think?
Rate this book
Einkorn: Recipes for Nature's Original Wheat: A Cookbook
Delectable gluten-free recipes starring einkorn, the ancient grain with tremendous flavor
“An absolutely beautiful array of stunning, approachable recipes [that bring] einkorn back to its rightful place at the table of any whole foods kitchen.”—Jennifer McGruther, author of The Nourished Kitchen
The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.
Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.
With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
“An absolutely beautiful array of stunning, approachable recipes [that bring] einkorn back to its rightful place at the table of any whole foods kitchen.”—Jennifer McGruther, author of The Nourished Kitchen
The only wheat in existence that has never been hybridized, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.
Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.
With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
240 pages, Paperback
First published August 4, 2015
291 people are currently reading
182 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 17 of 17 reviews
June 30, 2025
Recently my husband got on a bread-baking kick. And then he saw something about ancient einkorn wheat on YouTube. Soon after, Bartolucci's book and bags of all-purpose einkorn flour arrived to our doorstep.
I thought I would read this book to educate myself about the grain while my hubby baked his loaves.
I really loved the layout of this cookbook. Bartolucci explained what einkorn wheat is and its origins. Her daughter is wheat/gluten sensitive and through trial and error Ms. Bartolucci discovered that einkorn wheat does not bother her daughter's digestive system. The single grain ancient cultivar is higher in nutritional value as well.
The bread recipes are too intimidating to me at this point but the quick breads, cookies, and pastas look quite fun to try.
I thought I would read this book to educate myself about the grain while my hubby baked his loaves.
I really loved the layout of this cookbook. Bartolucci explained what einkorn wheat is and its origins. Her daughter is wheat/gluten sensitive and through trial and error Ms. Bartolucci discovered that einkorn wheat does not bother her daughter's digestive system. The single grain ancient cultivar is higher in nutritional value as well.
The bread recipes are too intimidating to me at this point but the quick breads, cookies, and pastas look quite fun to try.
June 23, 2023
I really appreciate that the author decided to hold your hand and walk you through the differences between einkorn and our common wheat(soft white, hard red, hard white). I appreciate that she took the time to even break down how the protein ratios and different and what that does to the finished products.
She walks you through making a sourdough start with einkorn, which is pretty similar to starting with any flour. But I do appreciate that some of her recipes are interchangeable with sourdough start or a yeast start.
I want to learn how to use all the grains for baking and I appreciate having this book to walk me through recipes until I get a feel for einkorn. Her recipes are pretty simple and as long as you have einkorn flour, you should be good to go. I'll probably try the pizza crust recipe or no knead Dutch oven recipe first.
She walks you through making a sourdough start with einkorn, which is pretty similar to starting with any flour. But I do appreciate that some of her recipes are interchangeable with sourdough start or a yeast start.
I want to learn how to use all the grains for baking and I appreciate having this book to walk me through recipes until I get a feel for einkorn. Her recipes are pretty simple and as long as you have einkorn flour, you should be good to go. I'll probably try the pizza crust recipe or no knead Dutch oven recipe first.
August 7, 2015
German for “single grain,” einkorn is considered to be the oldest form of cultivated wheat. While researching ways to alleviate her daughter’s life-altering food allergies, Carla Bartolucci discovered this ancient, unadulterated grain and began working with it to cook a multitude of foods in hopes that her daughter could not only endure, but also enjoy her food. It worked. Without years of hybridization genetic modifications, einkorn has stayed virtually the same. Though it provides lower yields and more work than other grains, it’s heartier and healthier.
In Einkorn: Recipes for Nature’s Original Wheat, Carla first provides her family’s background, what lead her to einkorn, and a brief history and explanation of the grain, comparing and contrasting it to others, as well as the differences in how einkorn is to be worked with in the kitchen. She then provides ninety-five detailed and easy to understand recipes from simple breads to desserts to empanadas! Most recipes are accompanied by some incredible photography by Clay McLachlan, which may just inspire you to cook long before looking over a recipe! The form of the book is just as beautiful as its intended function.
I only have two complaints about the book, and they are minor. First, Carla uses some baking terminology at the beginning of the book without explaining them. For those who are brand new, they’ll need to look these up elsewhere; however, I doubt this is a book people will rush to who have never worked with bread before, so this may be a moot point. I do think, however, that books like this could and should be those first, go-to books, which is why I would like to see some things further explained for the complete beginner. Second, it would have been helpful to have an estimated timeframe from start to finish for each recipe somewhere below the name and list of ingredients. As it is, one really does need to read each recipe to figure out which foods make sense with one’s schedule and preferences.
As it is, this functions as both a great cookbook and a coffee table / conversation starting book. Kudos to Carla for introducing many of us to einkorn; I look forward to working with it myself!
*I received this book from Blogging for Books for this review.
In Einkorn: Recipes for Nature’s Original Wheat, Carla first provides her family’s background, what lead her to einkorn, and a brief history and explanation of the grain, comparing and contrasting it to others, as well as the differences in how einkorn is to be worked with in the kitchen. She then provides ninety-five detailed and easy to understand recipes from simple breads to desserts to empanadas! Most recipes are accompanied by some incredible photography by Clay McLachlan, which may just inspire you to cook long before looking over a recipe! The form of the book is just as beautiful as its intended function.
I only have two complaints about the book, and they are minor. First, Carla uses some baking terminology at the beginning of the book without explaining them. For those who are brand new, they’ll need to look these up elsewhere; however, I doubt this is a book people will rush to who have never worked with bread before, so this may be a moot point. I do think, however, that books like this could and should be those first, go-to books, which is why I would like to see some things further explained for the complete beginner. Second, it would have been helpful to have an estimated timeframe from start to finish for each recipe somewhere below the name and list of ingredients. As it is, one really does need to read each recipe to figure out which foods make sense with one’s schedule and preferences.
As it is, this functions as both a great cookbook and a coffee table / conversation starting book. Kudos to Carla for introducing many of us to einkorn; I look forward to working with it myself!
*I received this book from Blogging for Books for this review.
August 13, 2015
This is a beautiful paperback cook book I can’t wait to dig into. The author says, “This book is a celebration of our return to real food, to better health, and to eating foods that are naturally delicious and good for you.”
This husband and wife team were passionate about the family’s food heritage and became very concerned when their two year old daughter Giulia became intolerant to dairy and eggs. Later on when her condition grew more severe they began taking a closer look at her diet. They soon learned that their daughter was sensitive to gluten but didn’t have Celiac disease but was seriously sick.
I appreciated the author sharing their journey in discovering what foods were making their daughter ill. Because of their passion for food, family and farming they moved back to Italy to be close to their fields. In their travels they discovered an ancient grain that had not been hybridized. They tested and researched this grain. After finding out all the great qualities in the wheat they wondered why they had never heard of it before. The author states, “In part because there were only a few hundred acres of Einkorn being grown worldwide and the grain was on the threshold of extinction – which, not surprising, made the relic grain hard to find. Einkorn’s yields are very low , and it is not the easiest wheat to grow or mill; it has a husk that must be removed before milling, which reduces the already low harvest by 40%, meaning the yield is just one fifth that of today’s wheat. Yet the way Einkorn grows the way wheat is supposed to grow, and as parents, we felt strongly that this was the type of wheat our daughter was meant to eat…After witnessing our daughters dramatic improvement, my husband and I knew we had to make Einkorn available to others….I gratefully accepted this as my life’s mission.”
I loved reading about their mission and see how passionate they are about this flour and making incredible food from it. This book is amazing. I wish it had a scratch and sniff feature because I felt like I walked into a remarkable bakery as I looked at all the incredible pictures of the recipes inside. There are wonderful step by step pictures which made me feel as if I was alongside the master chef at work.
The book starts out with the family’s testimony followed by the history of wild Einkorn informing readers about the evolution of the wheat we use today. They also show a protein chart comparing Einkorn to other grains and why Einkorn’s gluten is different. Since I have a sensitivity to gluten I found this fascinating. They talk about how to work with Einkorn flour. It’s a little bit different than working with regular flours. Again all very helpful and interesting.
This author kicks off the recipes with an Einkorn Sourdough Starter recipe. She talks about how to begin the starter and feed it and finish the starter over a 6 – 10 day period. The step by step pictures are helpful and the instructions are easy to follow. Then she goes to Yeast Levain bread. Again step by step pictures show what the dough should look like and how to knead it. There are directions for you if you use your oven and those for if you should want to put your dough in your bread machine.
The author goes on to talk about sprouted Einkorn wheat berries, what they are and how to cook with them. Then the first section titled Breads and Crackers. There are 30 recipes in this section. I want to make them all. There is the no-knead overnight Artisan Loaf, French Baguettes, Kefir Sourdough Bread, Classic Sandwich loaf, Raisin and Walnut Miche, Focaccia Genovese, Semi[Whole Grain Kaiser Rolls, Einkorn Corn Bread, Bagels, Hamburger and Hotdog rolls, and Sea Salt Crackers I’d love to try.
The next section is titled, Quick Breads and Breakfasts. There are 16 recipes in this section. The ones that I’d like to try first are Bacon & Cheddar Buttermilk Biscuits; Whole Grain Caramelized Banana Bread, Zucchini Bread, Whole Grain Einkorn Pancakes, Golden Buttermilk Pancakes, and Slow-Fermented Begian Waffles.
Next is the section titled Cookies and Cakes, there are 14 recipes in all. The ones that looked yummy to me and want to try first are Goodness Graham Crackers, “Oatmeal” – Flax Sultanas cookies, Chocolate Chip Cookies’ Olive Oil and Wine cookies, Classic Carrot Cake, Vanilla Cupcakes with Strawberry Cream Cheese Frosting and Chocolate cupcakes with Chocolate Chip Buttercream Frosting. Still more amazing desserts are under the section titled Pies, Tarts, Pastries and Pudding. There are 11 mouthwatering recipes in this section. Some I’d like to try are Lemon Cream Tart, Slow-Rise Sticky Cinnamon Buns, Classic Apple Pie and Italian Cream Puffs.
Next section is Pizza, Pasta and Savory Main Dishes. There are 12 recipes in this amazing section. I was raised in an Italian home and have stopped eating many of these dishes because of my gluten sensitivity. It will be excited to eat many items in this section again such as Neapolitan Pizza, New York – Style Pizza, Spinach Lasagna Bolognese, Butternut Squash Gnocchi and tomato sauce, Roasted Root Vegetable and Chicken Country-style pie; Cod and Salmon Burgers.
The last section is titled Street Food. There are 13 recipes in it. I want to try everyone. But the first on the list are Sprouted Veggie Burgers, Korean Dumplings, Refried Bean Chimichangas, Crepes, Soft German Pretzels and Churros. Ok, now I’m hungry.
In their search to find a cure for their daughter’s health issues this family discovered Einkorn, an ancient grain. In order to bring this flour to the rest of the world they started a company named Jovial. It’s a company devoted to Einkorn and gluten-free products. I’m looking forward to trying this flour and the recipes. I look forward to cooking these meals for my family. It’s been a long time since I’ve eaten anything like this. I’ve checked out the prices on flour on their website and it’s reasonable. The health benefits look amazing. I hope to create some of these amazing dishes and reap the health benefits too. I’m excited. I’m ordering the flour soon and I’m hoping my body reacts as favorably as their daughters did!
Disclosure of Material Connection: I received a complimentary copy of this book from the publisher for the Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
This husband and wife team were passionate about the family’s food heritage and became very concerned when their two year old daughter Giulia became intolerant to dairy and eggs. Later on when her condition grew more severe they began taking a closer look at her diet. They soon learned that their daughter was sensitive to gluten but didn’t have Celiac disease but was seriously sick.
I appreciated the author sharing their journey in discovering what foods were making their daughter ill. Because of their passion for food, family and farming they moved back to Italy to be close to their fields. In their travels they discovered an ancient grain that had not been hybridized. They tested and researched this grain. After finding out all the great qualities in the wheat they wondered why they had never heard of it before. The author states, “In part because there were only a few hundred acres of Einkorn being grown worldwide and the grain was on the threshold of extinction – which, not surprising, made the relic grain hard to find. Einkorn’s yields are very low , and it is not the easiest wheat to grow or mill; it has a husk that must be removed before milling, which reduces the already low harvest by 40%, meaning the yield is just one fifth that of today’s wheat. Yet the way Einkorn grows the way wheat is supposed to grow, and as parents, we felt strongly that this was the type of wheat our daughter was meant to eat…After witnessing our daughters dramatic improvement, my husband and I knew we had to make Einkorn available to others….I gratefully accepted this as my life’s mission.”
I loved reading about their mission and see how passionate they are about this flour and making incredible food from it. This book is amazing. I wish it had a scratch and sniff feature because I felt like I walked into a remarkable bakery as I looked at all the incredible pictures of the recipes inside. There are wonderful step by step pictures which made me feel as if I was alongside the master chef at work.
The book starts out with the family’s testimony followed by the history of wild Einkorn informing readers about the evolution of the wheat we use today. They also show a protein chart comparing Einkorn to other grains and why Einkorn’s gluten is different. Since I have a sensitivity to gluten I found this fascinating. They talk about how to work with Einkorn flour. It’s a little bit different than working with regular flours. Again all very helpful and interesting.
This author kicks off the recipes with an Einkorn Sourdough Starter recipe. She talks about how to begin the starter and feed it and finish the starter over a 6 – 10 day period. The step by step pictures are helpful and the instructions are easy to follow. Then she goes to Yeast Levain bread. Again step by step pictures show what the dough should look like and how to knead it. There are directions for you if you use your oven and those for if you should want to put your dough in your bread machine.
The author goes on to talk about sprouted Einkorn wheat berries, what they are and how to cook with them. Then the first section titled Breads and Crackers. There are 30 recipes in this section. I want to make them all. There is the no-knead overnight Artisan Loaf, French Baguettes, Kefir Sourdough Bread, Classic Sandwich loaf, Raisin and Walnut Miche, Focaccia Genovese, Semi[Whole Grain Kaiser Rolls, Einkorn Corn Bread, Bagels, Hamburger and Hotdog rolls, and Sea Salt Crackers I’d love to try.
The next section is titled, Quick Breads and Breakfasts. There are 16 recipes in this section. The ones that I’d like to try first are Bacon & Cheddar Buttermilk Biscuits; Whole Grain Caramelized Banana Bread, Zucchini Bread, Whole Grain Einkorn Pancakes, Golden Buttermilk Pancakes, and Slow-Fermented Begian Waffles.
Next is the section titled Cookies and Cakes, there are 14 recipes in all. The ones that looked yummy to me and want to try first are Goodness Graham Crackers, “Oatmeal” – Flax Sultanas cookies, Chocolate Chip Cookies’ Olive Oil and Wine cookies, Classic Carrot Cake, Vanilla Cupcakes with Strawberry Cream Cheese Frosting and Chocolate cupcakes with Chocolate Chip Buttercream Frosting. Still more amazing desserts are under the section titled Pies, Tarts, Pastries and Pudding. There are 11 mouthwatering recipes in this section. Some I’d like to try are Lemon Cream Tart, Slow-Rise Sticky Cinnamon Buns, Classic Apple Pie and Italian Cream Puffs.
Next section is Pizza, Pasta and Savory Main Dishes. There are 12 recipes in this amazing section. I was raised in an Italian home and have stopped eating many of these dishes because of my gluten sensitivity. It will be excited to eat many items in this section again such as Neapolitan Pizza, New York – Style Pizza, Spinach Lasagna Bolognese, Butternut Squash Gnocchi and tomato sauce, Roasted Root Vegetable and Chicken Country-style pie; Cod and Salmon Burgers.
The last section is titled Street Food. There are 13 recipes in it. I want to try everyone. But the first on the list are Sprouted Veggie Burgers, Korean Dumplings, Refried Bean Chimichangas, Crepes, Soft German Pretzels and Churros. Ok, now I’m hungry.
In their search to find a cure for their daughter’s health issues this family discovered Einkorn, an ancient grain. In order to bring this flour to the rest of the world they started a company named Jovial. It’s a company devoted to Einkorn and gluten-free products. I’m looking forward to trying this flour and the recipes. I look forward to cooking these meals for my family. It’s been a long time since I’ve eaten anything like this. I’ve checked out the prices on flour on their website and it’s reasonable. The health benefits look amazing. I hope to create some of these amazing dishes and reap the health benefits too. I’m excited. I’m ordering the flour soon and I’m hoping my body reacts as favorably as their daughters did!
Disclosure of Material Connection: I received a complimentary copy of this book from the publisher for the Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com
May 14, 2018
I am allergic to wheat and corn with a possible gluten intolerance. I was thrilled to learn about einkorn. I did not think it would be available for a while but the jovial company is selling it. This is their cookbook. I can't wait to make some of the recipes.
I have started a sourdough according to her directions but I needed to add more water for it to be successful. I failed a couple of times. I have made sourdough starters before so that experienced helped me. Now I have a thriving sourdough culture but I added 5 TBS of water instead of the 2 or 3 TBS of water and I don't handle to starter with my hands. I also put the newly fed culture in a clean bowl and then I cover it. She is correct about being able to cover the culture, which isn't commonly done.
I have a feeling that different climates might affect this. I am also using an already ground flour that I keep in the refrigerator. This may also affect the moisture content.
I also bought a linen couche from jovial. I recommend viewing the video Carla has of how to use the linen couche. It is helpful to watch her handle the dough and use the linen.
I have started a sourdough according to her directions but I needed to add more water for it to be successful. I failed a couple of times. I have made sourdough starters before so that experienced helped me. Now I have a thriving sourdough culture but I added 5 TBS of water instead of the 2 or 3 TBS of water and I don't handle to starter with my hands. I also put the newly fed culture in a clean bowl and then I cover it. She is correct about being able to cover the culture, which isn't commonly done.
I have a feeling that different climates might affect this. I am also using an already ground flour that I keep in the refrigerator. This may also affect the moisture content.
I also bought a linen couche from jovial. I recommend viewing the video Carla has of how to use the linen couche. It is helpful to watch her handle the dough and use the linen.
September 1, 2019
Great resource for einkorn recipes
Einkorn is an ancient wheat that has several health benefits. I have digestive problems that make it difficult for me to have whole grains, but Einkorn flour does not bother me. It’s a little difficult to bake with so some of the recipes are a little too time or skill intensive for me. I really enjoyed reading the journey the author went through to be able to start her company. I love their Einkorn pastas.
Einkorn is an ancient wheat that has several health benefits. I have digestive problems that make it difficult for me to have whole grains, but Einkorn flour does not bother me. It’s a little difficult to bake with so some of the recipes are a little too time or skill intensive for me. I really enjoyed reading the journey the author went through to be able to start her company. I love their Einkorn pastas.
January 15, 2021
Such a great book!!! Very helpful in understanding how to work with einkorn. Still getting the hang of it; it is a tricky flour to work with especially when you went to school to learn how to work with all the other flours. They are so different from this wheat!
May 16, 2022
Helpful cookbook for all quick bread recipes. It doesn't include sourdough or soaking.
August 17, 2015
The idea of Einkorn is that there is a wheat out there that has not been genetically modified. It hasn’t been modified because it has a smaller yield and the berries are fairly small. It was left alone while other forms of wheat were played with and changed. The idea is because it hasn’t been played with and changed, people who are gluten intolerant can eat it with no problem because it has a different chemical reaction than regular wheat does.
It’s definitely an intriguing concept. I am not gluten intolerant, and I didn’t know where to get said wheat since that is literally the only thing the book didn’t cover. It covered sprouting, rolling, grinding, processing, every type of cooking process you can imagine. It included a history of wheat, how she and her husband found out about Einkorn, and about the amazing changes in their health after they started using it. But not where to get it. So that was a bit of a letdown, and is the only reason this baby didn’t get 5 stars from me. I did find it available online on amazon so it’s not like it’s impossible to buy. I was just surprised the book didn’t have a specific source listed.
the recipes were vast and diverse: Breads and Crackers, quick breads, breakfast, cookies, pastries, pudding, pizza, pasta, street food, and more. Almost every recipe had a full page beautiful photograph to go with it. The recipes ranged from basic to complicated but they all looked delicious.
Even if I never get my hands on Einkorn wheat berries, I look forward to using this cookbook on a regular basis!
It’s definitely an intriguing concept. I am not gluten intolerant, and I didn’t know where to get said wheat since that is literally the only thing the book didn’t cover. It covered sprouting, rolling, grinding, processing, every type of cooking process you can imagine. It included a history of wheat, how she and her husband found out about Einkorn, and about the amazing changes in their health after they started using it. But not where to get it. So that was a bit of a letdown, and is the only reason this baby didn’t get 5 stars from me. I did find it available online on amazon so it’s not like it’s impossible to buy. I was just surprised the book didn’t have a specific source listed.
the recipes were vast and diverse: Breads and Crackers, quick breads, breakfast, cookies, pastries, pudding, pizza, pasta, street food, and more. Almost every recipe had a full page beautiful photograph to go with it. The recipes ranged from basic to complicated but they all looked delicious.
Even if I never get my hands on Einkorn wheat berries, I look forward to using this cookbook on a regular basis!
September 24, 2015
I don't have a gluten intolerance that I know of, but I know many people that do. The history of this wheat fascinated me and I couldn't wait to try it. My book looks like a porcupine with all the bits of paper sticking out of recipes I want to try! They look all look so delicious!
I'm a Southern girl, so biscuits are a big part of my life. I had to try the Cheddar Bacon Biscuits. I left out the bacon this first time as I was fighting a migraine (that tells you how bad I wanted to start cooking from this book!) and didn't feel like messing with it. The prep work and rolling out is very different from how I'm used to making biscuits, but I pressed on anxious to see how they turned out.
It definitely wasn't a typical, Southern biscuit, but then I wasn't really expecting it to be. It was kind of a cross between a biscuit and a cheese straw--and you won't find me complaining about that as I love both!! It's definitely given me the incentive to try more recipes. Now it's just deciding among the multitude which one to do next!
This is a great cookbook for people who are gluten intolerant or cook for those who are, or are just trying to eat healthier. There is a wide variety of recipes that will keep you cooking for a long time. Get some einkorn flour, and give it a go!
I received this book from Blogging for Books for my honest review. All thoughts and opinions are my own.
I'm a Southern girl, so biscuits are a big part of my life. I had to try the Cheddar Bacon Biscuits. I left out the bacon this first time as I was fighting a migraine (that tells you how bad I wanted to start cooking from this book!) and didn't feel like messing with it. The prep work and rolling out is very different from how I'm used to making biscuits, but I pressed on anxious to see how they turned out.
It definitely wasn't a typical, Southern biscuit, but then I wasn't really expecting it to be. It was kind of a cross between a biscuit and a cheese straw--and you won't find me complaining about that as I love both!! It's definitely given me the incentive to try more recipes. Now it's just deciding among the multitude which one to do next!
This is a great cookbook for people who are gluten intolerant or cook for those who are, or are just trying to eat healthier. There is a wide variety of recipes that will keep you cooking for a long time. Get some einkorn flour, and give it a go!
I received this book from Blogging for Books for my honest review. All thoughts and opinions are my own.
October 7, 2015
Our family tries our best to eat healthily, and we have experienced the struggle that many modern people have of trying to locate the most natural and traditional sources of grains and other foods. As many of you know, wheat as seen in stores and even health food sources in North America is a desperately far cry from anything our ancestors consumed! It has been so modified that the phytic acid contained within causes tooth decay and more problems. Thus it was with delight and surprise that we discovered Einkorn....this amazing strain of wheat is the only one known which has never been modified or hybridized! It stems from thousands of years ago, originating in the Fertile Crescent. Can you get any more authentic than that? It was found by Carla Barolucci and is now carefully cultivated in Italy. This cookbook is for all of you who have excitedly made Einkorn our new staple grain. Even those of us who cannot afford to live entirely off of this miracle wheat can use the delightful recipes in this beautiful book, substituting with other grains if we must have our breads and desserts. As I looked through this book, I was delighted by the quality and diversity of the delectable recipes within. This collection of recipes is surely a must for all bakers!
I received this book from the publisher in exchange for my honest opinion.
I received this book from the publisher in exchange for my honest opinion.
February 16, 2016
Carla Bartolucci certainly knows about einkorn and her reasons for using this flour are compelling.
The first section of the book is information on the benefits of this grain. Next it moves on to recipes that made me want to jump right in and eat (ahem, bake) them all.
The recipes range from a sourdough starter to artisan bread to pizza dough and desserts. Most of them are paired with stunning pictures and interesting blurbs that tell more about the recipe. This book is complete enough to switch entirely to einkorn and not be deprived of delicious breads and other wheat items.
Anyone that wants to explore the benefits of einkorn or is trying to live a low gluten lifestyle would enjoy this book. My main complaint isn't about the book at all. It's about how expensive the flour is. I plan to try some of these recipes but I'm hesitant to jump into the sourdough or anything I'd want to make on a regular basis. It may be worth tweaking the budget for but for now I will stick with some of the other high nutrient flours on the market.
I received a copy of this book to review from Blogging For Books.
The first section of the book is information on the benefits of this grain. Next it moves on to recipes that made me want to jump right in and eat (ahem, bake) them all.
The recipes range from a sourdough starter to artisan bread to pizza dough and desserts. Most of them are paired with stunning pictures and interesting blurbs that tell more about the recipe. This book is complete enough to switch entirely to einkorn and not be deprived of delicious breads and other wheat items.
Anyone that wants to explore the benefits of einkorn or is trying to live a low gluten lifestyle would enjoy this book. My main complaint isn't about the book at all. It's about how expensive the flour is. I plan to try some of these recipes but I'm hesitant to jump into the sourdough or anything I'd want to make on a regular basis. It may be worth tweaking the budget for but for now I will stick with some of the other high nutrient flours on the market.
I received a copy of this book to review from Blogging For Books.
October 11, 2015
I was sent a copy of the book for review through the Blogging for Books program, as always, all opinions are my own.
I've spent a lot of time flipping through the pages of this book over the past few days. It's one of the few cookbooks in my collection that I can honestly say I'll be cooking my way through— very few books have that honor. It's going to be a real joy to cook from.
At first I had my heart set on starting with the Classic French Boule (p28) shown on the cover. Even though it's supposed to be 95˚F or higher this week and I don't have a working air conditioner, I was willing to take one for the team (the prospects of having a snack of fresh bread, cheese, and cotto salami were hard to pass up.) Unfortunately I have 32lbs of peaches sitting on my kitchen table that need canning ASAP, which leaves me no time for baking bread. I decided to save the bread making for cooler weather and turned my attention to some of the less time intensive recipes like the Golden Buttermilk Pancakes (p102), Blueberry Galette (p150), and New York Style Pizza (p174).
I've spent a lot of time flipping through the pages of this book over the past few days. It's one of the few cookbooks in my collection that I can honestly say I'll be cooking my way through— very few books have that honor. It's going to be a real joy to cook from.
At first I had my heart set on starting with the Classic French Boule (p28) shown on the cover. Even though it's supposed to be 95˚F or higher this week and I don't have a working air conditioner, I was willing to take one for the team (the prospects of having a snack of fresh bread, cheese, and cotto salami were hard to pass up.) Unfortunately I have 32lbs of peaches sitting on my kitchen table that need canning ASAP, which leaves me no time for baking bread. I decided to save the bread making for cooler weather and turned my attention to some of the less time intensive recipes like the Golden Buttermilk Pancakes (p102), Blueberry Galette (p150), and New York Style Pizza (p174).
September 30, 2016
I LOVE this cookbook!! I spent a week in Italy with the author and learned everything I could about einkorn and how to work with it. Since returning home a year ago, I have slowly worked my way through the book. I have not tried every recipe, but I have loved everything thus far. It has become a staple in our home and look forward to learning more.
November 17, 2016
A number of clever recipes specifically crafted for Einkorn wheat - both whole grain and white. I especially like that the majority of their bread/dough recipes are based on sourdough starter. Yum!
February 17, 2023
Excellent recipes with one caveat: the baking times and temperatures in the book lead to over baked goods. Plan to turn down the oven and/or start checking for doneness sooner than stated.
January 26, 2016
My favorite cookbook.
Displaying 1 - 17 of 17 reviews