Einkorn: Recipes for Nature's Original Wheat

Einkorn: Recipes for Nature's Original Wheat

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Overview

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity or choose to eat gluten free.
 
The only wheat in existence that has never been hybridized or modified, 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 in 2008. 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.

Product Details

ISBN-13: 9780804186476
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 08/04/2015
Pages: 240
Sales rank: 306,424
Product dimensions: 7.30(w) x 9.00(h) x 0.90(d)

About the Author

CARLA BARTOLUCCI and her husband, Rodolfo, first started growing einkorn near their home in Northern Italy in 2009. With twenty years of experience in the organic food industry as owners of the Bionaturæ and Jovial brands, they work directly with a special group of farmers and are now the largest growers of einkorn wheat in the world. Carla and her family divide their time between Connecticut and Modena, Italy.

Table of Contents

Preface viii

From Wild Einkorn to the Wheat of Today xii

Working With Einkorn 4

Breads & Crackers 22

Quick Breads & Breakfast 78

Cookies & Cakes 110

Pies, Tarts, Pastries & Pudding 140

Pizza, Pasta & Savory Main Dishes 166

Street Food 194

Acknowledgments 222

Index 223

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