Avoiding Preservatives: Einkorn Flour

Recently, I have been avoiding certain preservatives that are found in almost all commercial foods because I've started to suspect that they're the reason for these intense migraines I've been having, that is also accompainied by nausea. (I know...gross)
This new change has made me get out of my comfort zone, and try new recipes and ingredients that I haven't before, and I'll specifically be discussing Einkorn Flour in this post. 

Einkorn flour is made from one of the oldest cultivated grains, Einkorn wheat (Triticum monococcum). This ancient grain has been grown for thousands of years and is known for its rich, nutty flavor and nutritional benefits. Einkorn wheat has a unique genetic structure compared to modern wheat, which makes it easier for some people with wheat sensitivities to digest.

The flour itself is a pale golden color and has a slightly different baking profile than common all-purpose flour due to its lower gluten content. This can result in denser baked goods but also lends a delightful texture to bread, pancakes, and pastries. 

In terms of nutrition, Einkorn flour is packed with protein, fiber, and essential micronutrients. It contains higher levels of beta-carotene, lutein, and vitamin E compared to modern wheat varieties. Many bakers appreciate using Einkorn flour for its distinct flavor and the health benefits it can offer, making it a popular choice for artisanal baking and health-conscious recipes.

Working with Einkorn Flour is a lot different than working with regular-purpose flour. For one thing, it needs a lot of time and patience. Einkorn flour needs time to soak in moisture, so when baking with it I tend to let it rest for an hour once mixed, before working with it. When I make it bread, it can take 3-6 hours to double in size on its first rise and usually an hour on its second. Working with einkorn flour is a unique experience, and the baked goods are delicious. I suggest it to anyone. 
I will be sharing some successful recipes in the near future.