Frequently Asked Questions About Einkorn, Spelt, and More!
As many of you know, I am devoted to Traditional Foods Cooking. And Wheat Berries play a pivotal role in that type of cooking because the focus is on using whole grains for baking and cooking as opposed to relying on “white” flour, such as all-purpose flour or what some of you may know as plain flour.
But when it comes to cooking with whole grains, understanding all the different varieties can be overwhelming. In the Wheat Berries FAQ video, I’m focusing specifically on wheat berries since there are a number of varieties in this category of whole grains.
I start by reviewing Ancient Grains, such as Einkorn, and then I move right up the Wheat Berry timeline 😉 and discuss the differences between Red Whole Wheat—what we often think of as simply “whole wheat”—and a more modern hybrid call White Whole Wheat—yes…a white flour that is 100% whole wheat!
I review five types of wheat berries—and then throw in a little surprise at the end. It’s not a wheat berry, but I love baking with it!
To learn more, be sure to watch my Wheat Berries FAQ video.
How can you make All Purpose Einkorn Flour?
Now that you’ve learned about Einkorn, check out my How to Make All Purpose Einkorn Flour at Home blog post and video. I’ll show you how to sift fresh home-ground flour and turn it into your own homemade All Purpose Einkorn Flour.
What is Kamut?
Kamut or Khorasan Wheat is an ancient grain that is a nutritious source of fiber, iron, and protein. (Did you know that Kamut is also nicknamed The Pharaoh’s Grain?) Although it is a relative to modern-day wheat, it is lower in gluten and can be easier to digest for some people than the wheat commonly consumed today.
Get to know all about Kamut, another ancient grain, in my What is Kamut blog post and video.
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- Sprouted Einkorn Flour – Organic
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