Recipe: Karen’s Einkorn Biscuits
June 1, 2020 - A tasty treat for those that are gluten sensitive.
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Hi friends! Kari here, coming at you virtually from inside Karen King’s kitchen this week. Karen is our Event Lead at 21 Acres (We affectionately call her “The Kitchen King”) and she has a load of dietary restrictions, one of them being gluten. But, happily she has found that she can successfully eat einkorn without trouble. (Why is that?!) Karen has become our resident Einkorn flour expert. Karen makes everything from cakes to biscuits with it and it all tastes wonderful!
Karen says, “I have been making this recipe off and on for several months and find the current measurements to be reliable-not too gooey and not too dry! It is a pleasure to me to be able to eat food incorporating Einkorn and I often take a biscuit with me as a snack!”
For those that haven’t heard of Einkorn or perhaps have heard of it, but don’t know what it is, I thought I’d share: Einkorn is the oldest form of wheat known to our modern world. Scientists call it “Man’s first wheat.” Einkorn has a higher protein content than traditional white or whole wheat flours, has more carotenoids, fatty acids, and contains less gluten.
(1.) In modern wheat there are two types of gluten that are present in the grain, A and D (the names have to do with which set of chromosomes the gluten shows up on)
(2.) Since Einkorn only has 2 sets of chromosomes, they are missing the D glutens, which are actually what most people are intolerant or allergic to, meaning these gluten proteins have more markers on them. Thus, a good amount of people that have digestive problems eating wheat can have success eating Einkorn since it is simpler to digest and contains less gluten markers for your body to inspect.
I hope this info helps you the next time you are shopping for flours or if you have been hesitant to try Einkorn!
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