If You Can't Tolerate Gluten, Try Einkorn

My patients are always asking me about gluten-free eating. One of my favorite recommendations are ancient grains which have not been hybridized or altered from their historical varieties. Einkorn is probably my ultimate favorite because of its great taste, fiber content and digestibility! But more than that, I use it as an essential part of some great comfort foods.

Einkorn is a species of wheat that has never been hybridized or modified from its ancient variety, even though there are both domesticated and wild forms. Einkorn wheat doesn’t have the high molecular weight proteins that make modern wheat indigestible to so many people. It still contains gluten so it isn’t a good choice for true celiac sprue sufferers, but for everyone else that has a sensitivity to gluten, it’s a perfect option.

Einkorn has more protein than any other grain by at least 30% and it has 15% less starch than commercial wheat. So not only are you enjoying your yumminess, you are eating healthier as well. You can buy einkorn flour at many stores and create some great foods. Here are a couple of my favorites:

Einkorn Pudding

• 1 cup cooked Einkorn

• 1 ½ cups milk

• 2 eggs

• 3 Tbsp butter

• 1/4 cup honey

• 1/2 tsp vanilla extract

• cinnamon to taste

In a kettle, combine Einkorn, milk and butter. Bring mixture to a boil, cover and cook on low flame.

In a separate bowl, beat eggs, add honey and vanilla. Temper the egg mixture by adding a little bit of hot milk. Pour egg mixture into the kettle, stirring slowly until it thickens, about 20 minutes.

Add cinnamon to taste and try it hot and cold!

Buttermilk Herb Einkorn Biscuits

• ¼ cup of millet flour

• 1 ½ cups Einkorn flour

• 2 tsp. baking powder

• ½ tsp. baking soda

• ½ tsp. garlic salt

• ¼ cup minced scallions

• 2 Tbsp. minced fresh thyme

• 6 Tbsp cold butter, cubed

• ¾ cup buttermilk

Preheat your oven to 425 degrees. Mix together the first 7 ingredients. Cut in the butter and than add buttermilk. Drop mounds onto greased baking sheet. Bake at 425 degrees for 12 minutes or until done.

The key to eating healthy is to not deprive yourself of the things that bring you nourishment and comfort. Things that remind us of our childhood, or our mother’s cooking or a recipe from our best friend … these are all essential aspects to true nourishment.