Einkorn: Recipes for Nature's Original Wheat: A Cookbook Paperback – August 4, 2015

I purchased this book after finding a local source for einkorn berries, making it much more affordable than buying the AP flour from Amazon in 2lb bags. I have 4 kids, and trying to keep a family in baked goods at that price, and quantity made it financially impossible.I love this book because it has a small sample of everything you could possibly need. Quick breads, yeast breads, pancakes, cookies, pie crust, etc. It really opens up the world for those of us with an intolerance for modern wheat. There is also an entire section on tips and hints for working with einkorn vs modern wheat, and what to do if you have fresh ground, instead of all purpose, etc. We have tried about half a dozen recipes so far, and had tremendous success with all of them, even though I only have whole grain, fresh ground flour, not AP. Because of the sampling of different types of recipes, I feel like after we have worked our way through the cookbook, I will be able to convert conventional recipes to suit einkorn's unique properties.I don't know if this book has been updated at some point, but another reviewer said that half the recipes require sourdough. While a lot of them do require a "starter", every recipe that I have seen has given alternatives. Like instead of a sourdough levain, it will give the option for a yeast levain. In which case, you do need to read well ahead of making a recipe. The sweet potato rolls, for example, require a levain, so if you don't have sourdough ready, you need to make a yeast one, and let it set for 6-8 hours, and the rolls themselves rest for 5-6 hours, before you form them and let them proof for another 90 minutes, and bake for 20. All in all, you basically need to start 24 hours or so before you need them. But the option IS there for those who don't like to keep a sourdough starter going.There are a few small errors that basic common sense would tell you otherwise. For the sweet potato recipe tells you to preheat the oven, then make your dough and let it rise for 5-6 hours. Obviously you won't preheat your oven until at least you've formed your rolls. I only noticed these little errors because my 13 year old has been cooking from it, and is still learning basic cooking skills.Being able to eat a stack of pancakes again? that alone was worth the price of the book :)I can't stomach modern wheat, and my family actually prefers einkorn. If anyone would have told me that my kids would be fighting each other for pie crust? let alone whole grain pie crust? I would thought they were off their rocker, but they do.

I liked how the book started with a personal journey, included some science and nutrition without being overwhelming for the majority. She doesn’t recommend a long list of expensive stuff to get started, and you don’t need or use a stand mixer.At first, I disliked how it wasn’t super quick and easy like with conventional wheat baking, but I’m learning that it’s easier and I get more done while letting the dough work it’s magic at the same time.I’ve made the cinnamon rolls (twice), bagels, and the sourdough starter. Today I started my first sourdough levain to make an artisan boule bread. The first time I made the cinnamon rolls I rushed, instead of following ALL the directions, so the first was dense and flat, while the second batch was lovely light fluffy and delicious! Same with the bagels. They were delicious but I rushed through it instead of leveraging my time and letting it work in my favor.I also made the olive and wine cookies, since we cannot do egg or dairy for my little one. They are FANTASTIC! Make them. I will repeat that easy, yummy little number any time my toddler wants cookies and I’m not feeling it.For dairy/egg-free people: so far I’ve done alright with flax egg, but my second cinnamon roll recipe I used 1/2 cup of applesauce instead of the eggs and red palm oil instead of the butter. (We also cannot do coconut here). You’re going to have to get adventurous and explore which alternatives work and which ones don’t but it’s a worthwhile journey. I suspect aquafaba whipped would work well in the braided “egg bread” challah recipe.Once my grain roller arrives (one of the expensive items recommended), I’ll be playing with hot cereal for breakfast because I love how she acknowledges our concerns of how to do this on a budget.I could go on and on, and have read the book from cover to cover. I’d buy it again and buy it for friends.

This book is amazing! I haven't made a recipe I don't like yet. Gives wonderful background information on einkorn wheat and how to handle it in the kitchen. You won't regret your purchase!!! My son has many unexplained issues that I wonder if they are attributed to food allergies. He has a chronically enlarged lymph node and chronic sinus irritation/inflammation, and very enlarged tonsils. The author described similar issues with her daughter and it turned out to be allergies to modern wheat, but she was able to research einkorn and develop recipes that her daughter was able to eat without triggering allergies.

Really like the recipes in this book. I cant wait to make more of them. So far so good. Yum.

I began buying Jovial Einkorn flour back in 2013, when I started making sourdough bread due to a gluten issue I'd developed. I just bought this cookbook a couple of months ago and am blown away by the variety of recipes for breads, pasta, delicacies and more! I've tried three so far, plan on trying just about every one of them. Recently I made the raisin/walnut recipe but used dried cranberries instead. It was amazing! Today I made another loaf for a neighbor using regular organic flour (she's not gluten intolerant) and that also came out amazing. Kudos to Carla for a very much needed recipe book that is well written, has loads of explanations and great photos.

Love Love Love this book!!I checked it out at my local library and enjoyed it so much that I decided to purchase it.Learning to cook with Einkorn can be tricky. This book really helps. The info she shares about Einkorn is so interesting, and her recipes wonderful!Want a healthy way for your body to tolerate gluten? This book helps with that.I totally recommend this book.

I love this book. High quality paper and ink. Vivid large pictures of each easy to understand recipe.