What is Einkorn Flour & Why We're Experimenting With It
Let’s be honest. Eating healthy in today’s world can feel like a full-time job. Between scanning ingredient lists, dodging seed oils, and navigating modern wheat drama (hello, mystery bloating!), it’s easy to feel like your pantry needs its own private nutritionist.
So when I first heard about einkorn flour, I was intrigued. An ancient grain that’s easier to digest, rich in nutrients, and naturally lower in gluten? Sign. Me. Up.
Fast-forward to today, and I’ve been experimenting with einkorn wheat for several months—making strawberry scones and homemade pita bread and even a starter (haven’t quite figured out the starter yet…). And friend, it’s a game-changer.
In this post, I’ll break down:
What exactly einkorn flour is (and where it came from)
Whether it’s really that healthy
If you can substitute it for regular flour
And how to use it in your own kitchen
Plus, I’ll share about how switching to einkorn has shifted the way we approach baking in the Thurmond house.
What is Einkorn Flour & Why We're Experimenting With It
Einkorn flour isn’t new—it’s actually the oldest grain known to man. But it’s having a major comeback moment right now, and for good reason.
People (like me!) are tired of the side effects of modern wheat treated with glyphosate. From digestive issues to blood sugar spikes, our bodies are waving the white flag. Einkorn wheat, on the other hand, is a single grain that hasn’t been hybridized or tampered with like today’s conventional flours (always buy organic - but this also means that einkorn has NOT been treated with glyphosate).
We’re currently experimenting with it in our home because it feels like a return to something simpler, more wholesome, and dare I say… sacred.
What Is Einkorn Flour & What Is Einkorn Flour Made From?
Einkorn flour is made from the ancient grain Triticum monococcum, one of the first plants to be domesticated during the Neolithic era. It was originally cultivated in the Fertile Crescent—we’re talking Mesopotamia-level old school.
It’s what’s known as a “single grain” wheat—meaning it hasn’t been crossbred or genetically altered. It still grows in its wild form (wild einkorn) and is one of the purest wheats you can eat.
Einkorn berries (which look like small, golden grains) are domesticated and cultivated today by conscious farmers and companies like Jovial Foods—a brand I love and trust. They’ve been a huge force in bringing einkorn back into modern kitchens.
Is Einkorn Flour Healthy?
Let’s talk facts for a second. According to experts and nutritionists, einkorn wheat has several health benefits:
It contains higher levels of protein, antioxidants, and essential nutrients like B vitamins, zinc, and iron.
Its gluten is a different type of gluten—with a simpler structure—making it easier to digest for many people (although not safe for those with celiac).
It’s known to be gentler on the gut and better tolerated by those with wheat sensitivities.
And compared to regular wheat, it’s significantly lower in phytic acid, meaning your body can actually absorb more of the nutrients you’re eating.
In short? Einkorn flour is a nutritional upgrade from modern wheat flours that many of us grew up eating.
I was diagnosed with Hashimoto’s in 2020. Since then, I have been down the rabbit hole trying to figure out the best diet to support my body. Many “experts” say that if you have Hashimoto’s you cannot eat gluten. This may be true for some, but after consulting with my doctor, what I am discovering, is that those of us with Hashimoto’s should not be eating American made products containing gluten. Or at least until RFK Jr. gets a handle on wheat production. The problem with American gluten is that our flour has often been treated with multiple chemicals (including glyphosate), and our flour has been bleached. Essentially it’s totally devoid of any nutritional value AND it contains multiple toxins that our bodies are not created to process.
So how am I dealing with this? I avoid American gluten except on special occasions and I’m learning to make my own einkorn flour products. I even bought a flour mill recently. I cannot wait to receive it. This will allow me to mill fresh einkorn berries, and other wheat berries if I so choose, and bake with nutrient dense, live flour vs. store bought bleached flour that is already dead.
There is a learning curve here. I absolutely love this cookbook for getting started with Einkorn:
Can Einkorn Flour Be Substituted for Regular Flour?
Yes—but with a few tweaks.
Einkorn flour can be used in place of regular wheat flour in many recipes, but it absorbs liquids differently and behaves uniquely due to its lower gluten content.
Here’s what I’ve learned so far:
It tends to create denser baked goods, which I actually love because it feels heartier and more filling.
You usually need less liquid in recipes (start by reducing the liquid by about 15–20%).
And because it’s more delicate, don’t overmix—it doesn’t like being manhandled.
That said, the flavor? Chef’s kiss. It has this subtle nutty flavor that’s warm, rich, and honestly addicting. Once you bake with it, you’ll never want to go back.
How To Use Einkorn Flour
Here are my go-to ways to bring this ancient grain into everyday life:
Step 1: Start with Simple Baked Goods
Begin with recipes like muffins, pancakes, or cookies that don’t rely heavily on gluten structure. You’ll get a feel for how the flour works without risking a total kitchen meltdown.
Step 2: Buy Whole Grain Einkorn or Pre-Milled Flour
You can purchase einkorn berries and grind your own flour if you’re into that kind of thing like I am. Or, stick with pre-milled flour from brands like Jovial Foods for convenience.
Step 3: Adjust Liquids in Your Recipes
As mentioned, einkorn flour absorbs less water. So, start with less liquid and add more if needed. This helps avoid overly sticky doughs and ensures better results.
Step 4: Store it Properly
Because of its natural oils, einkorn flour can go rancid faster than processed flours. Store it in the fridge or freezer for optimal freshness.
Step 5: Get Creative with Einkorn Recipes
Try einkorn pasta, flatbreads, or even sourdough (yes, einkorn sourdough is a thing). There are tons of einkorn recipes out there now, and the possibilities are honestly dreamy. Reference cookbook above. It’s a GREAT starting point.
Do Plants & Flour Have Anything in Common?
Actually, yes! Both are about simplifying what we bring into our homes and bodies. Just like with indoor plants that help with air quality, choosing einkorn flour is a way of upgrading your internal ecosystem.
(And speaking of hidden toxins, if you haven’t read it yet—check out our post on "Is Your Clothing Toxic?". Trust me, it’s eye-opening.)
Wrapping It Up: Why We’re Einkorn Obsessed
So there you have it. Einkorn is more than a buzzword—it’s a way to return to simple, high-vibe nourishment that your body actually understands. It tastes amazing, it’s better for you, and it’s rooted in tradition.
Whether you’re gluten-sensitive, baking-curious, or just love a good baked goods moment with a nutty flavor twist, give einkorn wheat a try. I promise it’s worth it.
Live on purpose, live on frequency,
💛 Jaclyn