Einkorn is a grain that has never been transformed, never been hybridized and never been crossed. It is the oldest version of wheat there is and has only 14 chromosomes (compared to 42 chromosomes in modern wheat). In short, einkorn is a healthier, more natural choice that hasn’t been processed or modified.
Einorn’s natural genetic code and low gluten levels make it a great choice for more sensitive stomachs compared to current versions of hybridized wheat. Because it is easier to digest, your body can absorb the nutrients in einkorn at higher levels.
Grown by artisan farmers in France using traditional methods, the einkorn Flour used in Young Living products is free from artificial flavors, colors, and preservatives.
Features & Benefits:
- Einkorn is non-GMO.
- Our Einkorn products contain no artificial flavors, colors, or preservatives.
- A stone-ground ancient grain, einkorn is known as one of the oldest varieties of wheat.
- A “hulled” grain, einkorn’s hull can protect it against contamination and insects.
- Einkorn’s genetic code has only 14 chromosomes, compared to modern wheat with its 42 chromosomes.
- Its unique genetics give einkorn a lower gluten content than modern varieties of wheat.
- Einkorn has a more favorable gliadin to glutenin ratio than modern wheat varieties. Einkorn has a gliadin to glutenin ratio of 2:1 compared to 0.08:1 for durum and hard red wheat.
- Grown and stone-ground in France by artisan farmers and millers, Young Living’s einkorn products are produced in small batches using traditional methods
Take a look at all the ways you can introduce this grain into your life:
Gary’s True Grit® Einkorn Flour
Gary’s True Grit™ Einkorn Flour can be substituted easily for all-purpose or whole-wheat flours at a 1:1 ratio. Below are some delicious ways to incorporate it into your cooking.
In standard muffin, pancake, cake, or cookie recipes, you may want to reduce liquid by as much as 20 percent.
In standard cake recipes, try adding an extra egg white to the batter to keep the final product light and fluffy. Also, beat the batter less and at a lower speed.
For bread baking:
Resist the temptation to add too much Einkorn Flour to bread dough. Einkorn Flour absorbs liquid more slowly than standard flour, and the dough is often wetter and stickier.
Avoid over-kneading the dough. Breads made with Einkorn Flour require less kneading than other breads.
When the dough is rising, make sure it springs back when you press on it with your finger. If the dough rises too much, it will deflate in the oven, resulting in a dense, hard crust.
Gary’s True Grit® Einkorn Granola
No time to prepare a healthy snack but don’t want a lot of refined sugar or high fructose corn syrup? Try Gary’s True Grit Granola for a healthy, on-the-go alternative. It has only 6 grams of sugar, and is filled with wolfberries, cranberries, and cacao nibs to ramp up the flavor.
- Eat right from the bag
- roll bananas in them and freeze for late night snack
- Add to morning yogurt or morning cereal
Gary’s True Grit® Einkorn Berries
Gary’s True Grit Einkorn Berries ffer the whole kernel, consisting of the bran, germ, and endosperm. These berries hail from the roots of a simpler life, when people relied on homegrown food. This subtly sweet ingredient can be used as a base for salads or as a wholesome oatmeal in the morning. It can be enjoyed whole by preparing it similar to rice, or you can mill it into fresh einkorn flour.
- A great substitute for quinoa!
- Top your salads for a subtle sweetness
- Add to morning oatmeal or cereal
Basic Cooking Instructions, Yields 3 cups: Ingredients: 1½ cups einkorn berries, 3 cups water. Instructions:
- Bring 3 cups of water to a rolling boil.
- Add 1½ cups of einkorn berries and simmer on low for 25-30 minutes.
- Stir and enjoy!
Gary’s True Grit® Pancake and Waffle Mix
Combines ancient einkorn flour with other wholesome grains and legumes into an easy-to-use mix that can be substituted in a 1:1 ratio for all-purpose or whole-wheat flours.
Ingredients: Whole-grain einkorn flour (Triticum monococcum), Brown rice flour, Amaranth flour, Tapioca flour, Sorghum flour (Sorghum bicolor), Dhokla flour (Indian flour made from chickpeas).
Gluten Free pancake and waffle mix
A delicious and convenient alternative to all-purpose whole-wheat flour. This unique and delicious combination blends superior ancient grains with nutrient-dense bean flour into an all-purpose baking mix that is great for breakfast and all your baking projects! For a real treat try it with Gary’s true Grit® Ningxia Berry Syrup or Yacon syrup.
Ingredients: Gluten-free oat flour (Avena sativa), Arrowroot flour (Maranta arundinacea), Garbanzo bean flour (Cicer arietinum), Sorghum flour (Sorghum bicolor), Amaranth flour (Amaranthus)
Gary’s True Grit Ningxia Berry Syrup: A healthy alternative to high fructose corn syrups on the market, this syrup combines wolfberries and citrus essential oils with other naturally sourced ingredients such as blueberry, plum, sweet cherry, aronia, and pomegranate.
Yacon Syrup: a natural alternative sweetener, similar to honey, maple syrup, molasses, or sugar cane syrup. I love it with crepes!!
Gary’s True Grit® Einkorn Spaghetti & Einkhorn Rotini pasta
With just two healthful ingredients—Einkorn Flour and water—Einkorn Rotini Pasta and Gary’s True Grit Einkorn Spaghetti can be used in all your favorite pasta dishes!
Gary’s True Grit Einkorn® Flakes Cereal
A nourishing morning meal made with whole ancient grain einkorn and oat bran. Einkorn Flakes Cereal is crispy and lightly sweetened with organic coconut sugar. It also has higher levels of protein, trace minerals, and a lower gluten level than hybridized, modern wheat.
Ancient Einkorn: Today’s Staff of Life
To lean more about Einkorn grain and it’s benfits, check out D. Gary Young’s book Ancient Einkorn: Today’s Staff of Life.
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*Disclaimer: I provide my personal opinion and experiences with essential oils, and I am not endorsed by the Young Living Corporation. None of what I talk about on this site has been evaluated by the FDA, nor is it intended to diagnose, treat, cure, or prevent any disease. I am not a registered physician and I encourage you to discuss your health concerns with your own doctor. I simply share resources and tools based on my own personal experiences.