Book Review: Einkorn: Recipes for Nature's Original Wheat by CarlaBartolucci
Einkorn ginger cookies from the Einkorn cookbook The Einkorn cookbook is written by Carla Bartolucci, the founder of Jovial Foods. I am one of those people who cannot eat regular wheat and have had the sensitivity for years. . .before wheat sensitivity was being talked about. A couple of years ago, I found Jovial Foods cookies and pasta. They are some of my favorite cookies, especially the checkerboard and the ginger varieties. With that in mind, I had to give it a try to bake my own goodies at home. Bartolucci starts out explaining just what Einkorn flour is and how it is a much different form of wheat than is used most often in the US today. She also shares how her gluten-sensitive daughter fared so much better on this flour than our modern-day wheat. Einkorn isn't a gluten free flour but it is often well tolerated by gluten sensitive people. I found this to be interesting and helpful in understanding this ancient flour. Before starting in on the recipes, Barolucci a...