gluten-safe - primordial grain of antiquity
Email: firstname.lastname@example.org or Call: 413 624 0214 for bulk orders - $3 discount on all checks. For International Shipping Costs see bottom*. Eli Rogosa, 400 Adamsville Rd, Colrain, MA 01340
Organic Einkorn Grain SALE - 20 lbs for $3.99/lb
Organic Einkorn Flour
EINKORN SOURDOUGH SPROUT BREAD
Ingredients: einkorn flour, einkorn sprouts, maple syrup, chia seeds, seasalt
1 oz EINKORN SOURDOUGH STARTER
Download: Starter Instructions
MAKE EINKORN KVASS, a delicious fermented bread-brew made by boiling einkorn sprout bread in spring water. Great with stale bread too. If left in the fridge for a few days the Kvass will lightly ferment. You've recreated the first beer! Incredibly delicious. Toast the crutons for a darker flavor. Einkorn Kvass is enjoyed as a hot or cold unfermented beverage, or as a traditional brew by adding yeast.
EINKORN BREAD MIX
1.5 lbs einkorn flour, chia seeds, seasalt, with or without yeast
You add: springwater and what ever you like (sprouts, raisins, dates, etc)
RECIPE 1 cup active sourdough culture , 2 cups einkorn flour-mix, plus more for dusting, 1/2 cup spring or rain water. (Optional: Nori Seaweed Flakes, Dash of Maple Syrup, raisins or dates) 1 cup = 128 grams
Day 1 Morning - Fermentation - Poolish: In the morning, mix 1 cup active sourdough culture with 1 cup flour-mix. Add water asneeded for a pancake batter consistency. Feed with 3 tbsp mix mid-morning and afternoon. Ferment ~ 8 hours. Keep in fridge on hot days. If you do not have sourdough starter - use yeast.
Day 1 Evening - Dough: Combine the active sourdough culture with about a cup of flour-mix to make a firm and responsive dough. Knead and shape loaves. Put in oiled, floured small bread pans. Dust loaves with flour and score. Cover with plastic bag and proof overnight in refrigerator.
Day 2 - Bake: Place loaves in a cool oven, turn on oven to ~325 Bake for 50 minutes. Turn off oven, but leave loaves in oven for another half hour. Let cool. Enjoy!
Hand-baked by Hasidim in Williamsburg, grown by Klass and Mary-Howel Martens in Penn Yam, NY, our organic, kosher le'Pesach einkorn and emmer matzah (holy flatbread)
is available for pre-order. Or better yet, join us to hand-bake matzah ourselves in our mobile-woodburning oven. To arrange, contact Eli: email@example.com
Einkorn Hull Chai Tea
Drink to your health with Assam Black Tea, Rooibus, Cardamom, Ginger, Nutmeg, Vanilla, Cinnamon & Blessings.
Einkorn hulls are 'remarkably rich in anti-cancer compounds'. Learn more...
Einkorn Angel Hair Pasta
Made from organic einkorn flour and seasalt; a high-nutrition delight with any meal. $12 per 10 oz package
QUINOA - TEFF - CHIA SEED BREAD
Bread with Quinoa Grain
Finally! A gluten-free health bread!
Quinoa flour, Teff, Chia Seeds, Seasalt, Xantham gum, Yeast
$15. - 1.5 lbs - makes two loaves
Recipe: Add 2 eggs, 1 tps olive oil, ~1/2 cup of milk or spring water or sourdough starter, 2 tbs maple syrup or honey. Mix well. Knead gently. Dust with quinoa flour. Form loaves into small oiled, floured baking pans. Cover with pastic bag. Let ferment slowly overnight in the fridge. Bake next day at 330 till golden brown. Cool before slicing.
Hulls-on Einkorn Grain
Bake Paleolithic bread with hulls-on einkorn as an eductional experience. Click for recipe.
grown by Eli Rogosa, malted by ValleyMalt.com, Contact firstname.lastname@example.org for orders over 15 lbs
International Shipping Costs - Please remit via 'send money' on paypal.com to: email@example.com
Canada / Other Countries
Medium Flat Rate Boxe: 40.95 / 59.95
Large Flat Rate Boxes: 53.9 / 77.95
All photos and text are copyright by Eli Rogosa, and may not be reproducted without written permission.
|harvesting heritage wheat in 1500s, Breugal||
Quality and Recipes
Einkorn Research Cooperation
'Bread from the Earth' workshops offered on the history of wheat, artisan bread-baking with ancient and heritage wheats, with practical suppport to restore ancient grains in nutrient-dense cropping systems. See: growseed.org/education.html
of intestinal mucosal toxicity of Triticum monococcum in celiac
disease patients , Daniela Pizzuti, Department of Surgical and
Gastroenterological Sciences, Via Giustiniani 2, IT-35128, Padua,
Objective. The treatment of celiac disease is based on lifelong withdrawal of foods containing gluten. Unfortunately, compliance with a gluten-free diet is difficult mainly due to its low palatability. In evolutionary terms, Triticum monococcum is the most primitive cultivated wheat. Conclusions. Data show a lack of toxicity of T. monococcum gliadin in an in vitro organ culture system, suggesting new dietary opportunities for celiac patients to safely eat einkorn.
*All photos and text on this page are copyright by Eli Rogosa (unless otherwise indicated) and may not be used without written permission.