gluten-safe - primordial grain of antiquity
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Organic Einkorn Grain
For orders over 20 lbs, contact me for shipping cost. Sold for human food, not as seed.
Organic Einkorn Flour
Fresh-milled for each order with all the natural goodness kept in. Store in freezer to keep fresh
Tips for Baking with Einkorn Einkorn is more flavorful and easier to digest than wheat but has a different gluten quality. To optimize your baking experience, we suggest:
No-Knead Bread - Einkorn dough may be sticky at first because einkorn absorbs liquids slower than wheat. Excessive kneading does not develop greater gluten. Time does. Knead until the dough is hydrated and responsive with spring back. Do not “let the dough rise until it has doubled in size then punch down”. If dough rises too much, it will deflate in the oven. Under-proof rather than over-proof. All einkorn doughs are ‘No-Knead’. After kneading and shaping, place overnight in the fridge in a bread pan covered in a plastic bag then bake the next day. Place a pan of water inbottom of oven. Do not open door while baking. This enhances a crisp, golden, caramelized crust with the irresistible aroma of freshly baked bread. Cakes and Pastries - Einkorn has less starch than wheat so add an extra egg or egg white to batter for a lighter cake. Beat
Einkorn's natural gluten may be safe Why? It is not hybridized like modern wheat. Einkorn evolved from pure wild einkorn from the dawn of agricultuer. If you have a gluten allergy, test if einkorn is safe for you under a doctor's supervision. If you have celiac disease, do not eat einkorn - it has gluten.
Einkorn Sourdough Sprout Bread
Ingredients: einkorn flour, einkorn sprouts, maple syrup, chia seeds, seasalt
1 oz EINKORN SOURDOUGH STARTER
Add: springwater and what ever you like (sprouts, raisins, dates, etc)
RECIPE Ingredients: 1 cup active sourdough culture , 2 cups einkorn flour-mix, plus more for dusting, 1/2 cup spring or rain water. (Optional: Seaweed, Dash of Maple Syrup, raisins or dates)
Day 1 Morning - Fermentation: Mix 1 cup active sourdough with 1 cup flour-mix. Add water 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 starter - use yeast.
Day 1 Evening - Dough: Add more flour-mix to make a firm and responsive dough. Knead and shape loaves. Put in oiled, floured bread pan. Dust 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!
MAKE EINKORN KVASS
a delicious fermented bread-brew made by simmering pieces of einkorn sprout bread in 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! Toast the crutons for a darker flavor. Einkorn Kvass is enjoyed as a hot or cold beverage.
Made from organic einkorn flour and seasalt; a high-nutrition delight with any meal.
$12 per 12 oz package
Drink to your health with Assam Black Tea, Rooibus, Cardamom, Ginger, Nutmeg, Vanilla, Cinnamon & Blessings. Learn more...
25 teabags - $12
Hot Breakfast Cereal
2 lbs - $7.99
Einkorn Maple Vanilla Cookies
You asked for it, and now it is here! Healthy Cookies
Ing: Einkorn, Chia Seed, Maple Syrup, Vanilla, Butter & Fun
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)
Or better yet, join us to hand-bake matzah ourselves in our mobile-woodburning oven. To arrange for April, 2015, contact Eli: firstname.lastname@example.org
QUINOA - TEFF - CHIA 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.
Available after 2014 harvest
grown by Eli Rogosa, malted by ValleyMalt.com, Contact email@example.com for orders over 15 lbs
"We know God loves us because He gave us beer." Ben Franklin
Which came first - bread or beer? In the ancient Mesopotamian Epic of Gilgamesh, when the wild man Enkidu drank einkorn beer, ‘his heart grew light, his face glowed and he sang out with joy’. Ancient naturally brewed beers not only lightened the heart, but were brewed with healing herbs and even contained antibiotics.
How was ancient beer made?
Ancient peoples discovered 'beer' by tasting sprouted grain bread that had been left in water to ferment naturally. Gradually the art of producing beer evolved using sprouted grain bread boiled with dates or honey and fermentation. Later the bread stage was skipped, and the grain was soaked in water, sprouted, dried (malted), mixed with water sweetened with dates or honey and left to ferment naturally. Ancient ‘beer’, more like an unhopped ale or gruit, was a thin oatmeal-like porridge-brew with about a 3% alcohol by volume. You can recreate this ancient brew using the recipe for Einkorn KVASS above.
Brewing Basics: Sterilize all pots and bottles thoroughly. Simmer malt (ground dried sprouted hulled grain) in water for about half an hour (mashing) The sweet liquid tea-like ‘wort’ is then boiled and filtered for up to an hour. Herbs, spices, sugar, honey or maple syrup can be added to taste. The wort is rapidly cooled, then yeast is added. As the wort slowly ferments at room temperature, the sugars are converted to alcohol.
The Talmud (Pesachim 107a) describes four different types of beer; Shechar (grain beer), Pirzuma (date beer), T ’ainy (fig beer), and Asni (berry beer). Date beer was especially enjoyed in Babylon (Baba Batra 96b). Beer was used as a medicinal tonic to preserve herbal extracts in alcohol. Hops were added to balance the sweet malt with bitter astringency and as a preservative. Fermented herb beers, known as ‘gruit’ in Europe, were common in Ancient Israel. Even fermented milk, common in nomadic societies, was enjoyed. Cohanim priests who drank too much fermented milk were prohibited from serving in the Temple if they were inebriated (Talmud, Krisus 13b).
Available after 2014 harvest
CANADIANS! Orders in medium flatrate boxed please add an additional $25. for shipping using the 'add to cart' button below:
International Shipping Costs - Please remit via 'send money' on paypal.com to: firstname.lastname@example.org
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.