An interesting read about Einkorn flour, this one. einkorn/is-einkorn-flour-gluten-free/ Of particular intererest was reading all the questions and answers and reader input below the article. The cross-polination question from a farmer and the response from Admin about the chromasomal barrier to field cross-contamination by the wind I found of particular interest and very encouraging. So why dont more farmers concerned about health grow it? Maybe big agra is putting pressure on them to only grow the hybridized seeds they sell. Its always about the $$$ and not public health. And the fact that more than one celiac diagnosed person said they could eat breads throughout Europe without celiac reaction.....but could not do so with breads in the U.S. Does that mean ALL celiacs could eat Einkorn? Probably not. But the fact the more than one celiac in the discussion could is VERY encouraging I think and of import. Ive been eating small amounts of Einkorn flour introduced to my low-carb bread recipes for several months now and am getting amazing results: better texture, better taste, and yet maintaining low carbs but Im getting all the qualities of the high-carb, all-flour baked goods they imitate. Best of all, I can see (from a personal perspective only, mind you) no down side like increased cravings or weight gain (yet). :) If interested in my recipe experiments, go to buttoni.wordpress/ and click the EINKORN FLOUR EXPERIMENTS link in the category listing on the right side of the page. All of of my Einkorn recipes to date have gotten a thumbs-up reaction from my very fussy doesnt-like-low-carb-baked-goods husband. That says it all for me. Another good read: einkorn/3-reasons-einkorn-may-be-easier-to-digest-than-other-types-of-wheat/
Posted on: Mon, 23 Jun 2014 12:58:15 +0000
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