Hey hana brand, I would experiment as you’re baking and see what you like best. Personally, I always have the best success with einkorn when I let the batter rest so the flour can absorb the liquid for a few minutes.

I get very confused reading contradictary stuff:

Einkorn absorbs liquids slowly. Give the einkorn batter or dough time to absorb the liquid ingredients. I find that it’s helpful to let a batter, like muffin batter or pancake batter, rest for 10 minutes after whisking and before cooking. After this rest time, you’ll notice the batter is thicker, as the flour has slowly absorbed the liquid ingredients. This is also a good time to determine if you need more liquid when converting a recipe from modern wheat to einkorn flour (which you can do with most recipes).

elsewhere i have read that leaving the batter to stand weakens the leavening agent.
I have actually tried leaving it as i couldnt bake the muffins all in one go but it was much denser and didnt taste light and airy at all?

many thanks,

That’s awesome, Max! Thank you for sharing. Excited to hear what you make.

Einkorn probably won’t replace all flour in all my baking, but it is beoming the flour of choice. I love the taste, which can be enhanced with a little egg and/or sugar. Next round of experimentation is artisan whole grain einkorn rye bread. Should be fun along the way as I get to the right blend of flours, leaven, and liquid. Will also be buying whole grain rye to make my own flour.

Hey Donna, Most recipes, like what you mention, that call for all purpose flour do just fine with substituting 1:1 with all-purpose einkorn four for the weight/cup measurement. Here are more tips for substitution that you may find helpful: https://jovialfoods.com/einkorn-baking-tips/ Where it can get a bit tricky is with delicate baked goods, like cookies or yeasted breads. The gluten structure just means you don’t want overwork the dough as this can cause issues.

Also, I have an einkorn cornbread here: https://livesimply.me/easy-homemade-skillet-cornbread/ and pie crust: https://livesimply.me/how-to-make-a-pie-crust-einkorn-spelt-whole-wheat/

Hey Vicki, For sprouted flour, it can be a bit more dense when baking (particularly whole wheat sprouted einkorn). So in these cases, you may want to decrease the flour by about 1/4 cup.

There aren’t any synthetic ingredients in this flour.

Is this free of Synthetic Folic? MTHFR friendly?

Thank you so much! Glad you both love them. 🙂