Baking with Einkorn flour opens the door to a delightful world of taste and nutrition. As an ancient grain, Einkorn offers a healthier alternative to modern flours but also brings unique challenges and rewards to the kitchen. I share my best tips for baking with Einkorn flour, ensuring your baking experience is as enjoyable as it is successful. Whether you’re new to using this remarkable flour or looking to refine your techniques, these insights will help you make the most of Einkorn’s distinct qualities in all your baking projects. Let’s get baking!
About Baking With Einkorn Flour
With rising concerns over gastrointestinal disorders, Einkorn wheat has seen a resurgence in popularity over the past decade. Imagine the joy for those who’ve had to avoid baked goods for years, finding they can once again savor the taste of fluffy pancakes, decadent cakes, and buttered biscuits with Einkorn wheat flour. The discovery of being able to enjoy these delights once more can be genuinely life-changing!
While Einkorn wheat wasn’t a staple in my kitchen growing up, it has become the foundation of my baking today. I’m always excited to expand my baking repertoire, especially with ingredients that enhance flavor and offer better nutrition. Using Einkorn wheat flour allows me to roll up my sleeves and dive into creating healthier, tasty treats in the kitchen.
You can read our dedicated article to learn more about Einkorn, the original wheat.
Quick Facts:
- It is the only wheat that has never been hybridized.
- It lacks the gluten proteins that trigger symptoms of gluten intolerance in people with gastrointestinal disorders affected by gluten.
- It is higher in protein and lower in carbohydrates than modern-day wheat.
- It contains more carotenoids, B vitamins, and crucial trace minerals than modern wheat.
- Its flour has a deep, rich, nutty flavor and a silky texture.
- It bakes classic cakes, mouth-watering muffins, colossal cookies, and beautiful breads.
Baking with Einkorn flour is a healthy, nutritious way to feed those who count on you to provide their meals and nutrition. However, the same properties that make it easier on the body also make it a little trickier to cook with than modern wheat. I’ve learned a few things about using Einkorn wheat flour in my recipes.
Listen to My Best Tips For Baking with Einkorn
My Tips for Baking With Einkorn Flour
- *My TOP TIP for baking with Einkorn flour is to add the flour mixture to the other ingredients last.
- Mixing it only until it’s incorporated.
- This will help avoid overmixing the Einkorn flour, which is the main cause of collapse when baking.
- When working with Einkorn dough, I dampen my hands with water instead of flour. This prevents the risk of overflouring and ensures the dough doesn’t stick to my hands.
- Most everyone who uses it will say to weigh it instead of just measuring it. They say this is because there can be slight discrepancies in the measurements of one measuring cup to the next. I personally find that if I stir the flour well before I measure it, the recipe turns out just fine.
- However, I have had some failures I contribute to the incorrect measurement of flour. I do have an analog kitchen scale I use, depending on how important it is to me that the recipe does not have the possibility of failure. You know, if I’m baking for just us I don’t worry so much about it, but if company is coming, I don’t want a failed recipe.
- When substituting whole wheat Einkorn Flour for all-purpose Einkorn flour, use ¾ cups of Einkorn whole wheat flour (96 grams if you’re weighing) for every 1 cup of all-purpose flour.
- For example, if your recipe calls for 2 cups of all-purpose flour, to use Einkorn Whole wheat flour as a substitute, you would use 1 ½ cups.
- Also, increase the amount of liquid by 5% because the bran and fiber contained in whole wheat absorb more than all-purpose flour.
- We have a helpful Einkorn Conversion Chart available if you would like to download it.
- Einkorn absorbs liquids slower than modern-day wheat. Resist the urge to add more flour.
- Let the dough rest for 10 minutes before deciding whether or not to add more liquid.
- You must allow the dough to rest for 10-15 minutes in between steps. Unlike most doughs made with modern wheat flour, your Einkorn dough will be sticky instead of smooth and elastic.
- Bread doughs made with it are generally no-knead. Because the gluten in Einkorn wheat is totally different from modern wheat, kneading does not help cultivate Einkorn’s gluten.
- It’s best not to use a standing mixer when making Einkorn bread dough unless you are watching it closely. I was shocked at how little mixing and kneading is involved.
- You only mix until the ingredients are just combined unless your recipe specifically designed for Einkorn says otherwise.
- It took some getting used to because I was used to kneading bread and other doughs for at least 10-15 minutes when I made bread products using modern wheat.
- I have this mixing tool my kids got me for my birthday one year and I have to say I love it! You won’t believe how well it works, even when mixing heavy dough such as bread dough.
- As we have said, Einkorn wheat’s gluten is totally different, so it is better to underprove the dough by only allowing it to rise 40-50% instead of doubling in size as with modern wheat dough.
- If you allow Einkorn wheat flour dough to double, it will deflate in the oven. Nobody likes a flat loaf!
- When baking with yeast, keep an eye on your dough so that it is not able to overprove. Let it rise 40-50% instead of doubling in size.
- If you’re a sourdough lover like we are, you’ll be happy to know that it is a perfect complement to Einkorn recipes.
- Sourdough provides a slower and lower rise than yeast, making it a perfect fit.
- You can read our Einkorn Sourdough Starter post for details.
- You will know your dough is ready for baking by gently pressing the center of the loaf. If it springs back when pressed, it’s ready to roll!
- It is also lower in starch than modern wheat, so adding an extra egg to cake batters made with it will help make a lighter, fluffier cake.
- When making cakes, muffins, and other pastries with Einkorn, use a lower speed on your mixer and decrease the mixing time. I prefer to mix them by hand just to be on the safe side.
- I recommend using lard or unsalted butter instead of coconut oil.
- While you’re learning, I recommend using recipes written specifically for Einkorn wheat flour. If you prefer to start out converting your favorite recipes, be sure to grab our Einkorn Conversion Chart to help you avoid wasting time and ingredients.
Why Doesn’t Coconut Oil Work When Baking With Einkorn Flour?
As many of you are aware, coconut oil is a versatile staple in our kitchen and around the homestead. However, when it comes to baking with Einkorn flour, my experiences with coconut oil haven’t been successful. Despite spending hours researching the science behind it, the reason remains elusive. What I’ve consistently found is that recipes made with coconut oil tend to turn out dry, crumbly, or tough.
Given this, I’ve turned to using lard or grass-fed unsalted butter when baking with Einkorn flour. These alternatives have consistently given me better results, ensuring the baked goods are moist, tender, and delicious.
You May Also Enjoy
What Is Einkorn? and What Are Its Health Benefits
Moist, Easy Einkorn Carrot Cake
Wrap UP
I hope these tips not only give you the confidence to start baking with Einkorn flour but also spark excitement for trying something new in the kitchen. Remember, working with Einkorn is just a little different, not complicated. Embracing this ancient grain can be a delightful addition to your baking.
As with any new endeavor, allow yourself the grace of trial and error. I understand that wasting ingredients can be tough on the family grocery budget, which is why these tips are designed to help you minimize waste and maximize success. For the best results, I highly recommend sticking to recipes specifically crafted for Einkorn flour. You might be pleasantly surprised at the variety and creativity of these recipes now available. Dive in, and happy baking with Einkorn!
John says
Hi. I just made some plain white soda bread rolls using a mix of organic white AP flour and einkorn AP. When i make biscuits, the results are always wonderful (IMO), even though I know the rise won’t be as high as with straight white AP. The soda bread is a different animal altogether (duh), though. I love the simplicity of soda bread — or at least the idea of it — but can’t seem to get really pleasing results. Today I tried a recipe from “Easy Peasy Foodie” for plain white soda bread rolls which looked like it would work because of her working through the problems making a plain white instead of whole/mixed soda bread can bring. OK. Well, not OK, really. Her recipe for soda bread rolls is written for whole and white AP flours mixed. I used the recipe for her plain white soda bread instead, since the amounts were all the same — just divide the dough for rolls. Great. There were still inconsistencies in liquid to work thru (bread listed 285ml buttermilk instead of 200ml for the rolls, but suggested adding a TB vinegar to 200ml milk if lacking on-hand buttermilk). Settled on that with 220ml liquid. Here’s the kicker: I mixed in a little einkorn AP to the flour for the richer flavor I get in my biscuits. Seemed to work OK, until I got the baked rolls out of the oven: they taste good, but smell of baking soda. Not good. So I’m guessing einkorn flour works differently with baking soda, too? I started making my soda bread with baking powder + a little soda using soured raw milk for buttermilk, but would still like to use straight soda successfully. Or should i just go with my own adaptations and be happy with that? Thanks.
Rhonda says
John, In my experience, Einkorn flour does not work differently with baking soda. I haven’t made soda bread in a while, but in my other recipes with baking soda and Einkorn flour I haven’t had any problems. Every kitchen is different, we all have things that work for us that may not work for others, altitude affects recipes, humidity, and other environmental factors. If you have adaptions that make the recipe work for you, go with them! Happy Baking!
Melissa says
Sorry if It was mentioned, do you have a brand you recommend or company you buy Einkorn?
Rhonda says
Melissa, We generally buy our Einkorn flour at Breadtopia but it is bolted flour not true all-purpose flour. I purchase Jovial All-Purpose Einkorn Flour from the Jovial site or from Amazon (AffLink), just depending on who is cheapest when I need to order. Most people prefer all-purpose flour so I make my recipes for that instead of the bolted flour because it acts a little differently. I hope this answers your question. Let me know if I can help again.
Patricia Zabala says
Unless I’m missing it the conversion chart has just bread but no baking, like cookies? It’s ok if not. I have ADHD n its hard fir me to do something if its not exactly how I should do it to make it right. So no fault of yours.
Rhonda says
Hi Patricia, For cookies or other baked goods not made with yeast or sourdough, you would use the section entitled “For Non-Yeast/Non-Sourdough Recipes” I’m sorry it was confusing to you. I hope this clears it up. If not, please don’t hesitate to reach back out.
E Smith says
A VERY BIG added benefit of using Einkorn is that it is grown without any Glyphosate use (Round-Up). Read Toxic Legacy by Stephanie Seneff……details how insidious glyphosate is in our bodies when we eat anything treated with it. ‘Gluten intolerance’, has increased in correlation with Glyphosate use. Glyphosate use may be the bigger culprit, not the gluten in the wheat.
GMO seeds/crops are created to withstand the Glyphosate used on them. It kills the weeds, but not the crop.
Rhonda says
Thanks for taking the time to let us hear from you. You’re right and we cover all of this and more in our article “What is Einkorn and What Are Its Health Benefits“
Gina says
I wish your recipes were lower in carbs
I will however make your bread but might try adjusting to lower carb by adding almond flour and eggs….
Rhonda says
Hi Gina,
Since this post is “Tips for Baking with Einkorn Flour” I’m not sure which bread recipe you’re considering making. We restrict carbs except for Einkorn flour as it is part of our healthy diet. If you would like me to help in some way with a particular recipe, please feel free to reach out by email or by commenting on the particular post.
Gina Green says
I’m not gluten intolerant so can I add gluten to einkorn bread recipe?
Rhonda says
Gina, It is not necessary to add gluten to Einkorn. Einkorn has gluten, it’s a totally different gluten from that of modern wheat varieties. Einkorn requires little to no kneading time to activate its gluten. You can read more about it in our Einkorn Wheat article. If I can help in any way, please let me know.