The Einkorn Cookbook: Discover the World's Purest and Most Ancient Form of Wheat: Delicious Flavor - Nutrient-Rich - Easy to Digest - Non-Hybridized Paperback – Bargain Price, December 1, 2014

If you are using this fantastic form of wheat called Einkorn, then this is a great informative book to own. Withholding the five star is no shortcoming of the author, it simply reflects the fact that it is hard to write a five star book on Einkorn alone, which is not a revolutionary invention, it has been around for thousands of years. Nevertheless the author had some interesting and, though not critical but nonetheless useful information.For the non-scientific people it explains in layman's terms why the gluten in Einkorn is not the same as in modern wheat, though this topic would warrant a separate chapter. The instructions give a very good guide in how Einkorn behaves differently from regular all purpose flour. I do not regret getting this book. The only thing that is missing is a little more detailed information about the health aspect of Einkorn. If someone already has celiac disease or even a higher than usual intolerance to gluten it is perhaps too late for you to use Einkorn. Dr. William Davis and Dr. David Perlmutter do an excellent medical explanation about the detrimental effects of gluten and I highly recommend everyone to read both books, no ifs and buts. However, their recipes (while admittedly healthy) leave anyone but the most disciplined and arduous health nut, (and I consider myself one), scratching their heads. Their "healthy alternative" recipes taste horrible and the "bread falls apart with even the softest application od butter let alone anything firmer. It took me years to perfect a recipe with a proportion of Einkorn and other healthy alternative to taste great and feel pretty convinced that it is 1. Healthy enough. 2. It tastes good (though I still would not enter it in a bread tasting competition against the Boulangeries of Paris) 3. Unlike the bread you find in the "gluten free" isle of the shops, it is not loaded with high simple carbs. 4. Equals the soluble and insoluble fibers of Whole Wheat without the destruction of the Glia Alpha 9 (the bad stuff in Gluten) that is found in all modern wheat.The bottom line is that if you have switched to Einkorn for health reasons, you have still not reached the stage of being a celiac or have attained high resistance to ALL GLUTEN, then you may want to consider taking the above approach and if you are still concerned, perhaps you may find a Functional MD who is willing to monitor your gut bacteria and do a Thermography Imaging on your large intestines to see if there is any unexplained inflammation you might detect. If all is well, you may still have the best of the two worlds, which is very much enjoying your limited amount of bread and pasta and avoid most of Gliadin and all of Glia Alpha 9. Wish you all a healthy life without giving up some of the entrenched culinary joys in your life. God Bless

It seems as if every time you buy something, you are bombarded with requests to complete an online survey or to review the product, and I dislike this so much that I almost never review products I buy, even if I truly would like to recommend it to others. Well, after buying The Einkorn Cookbook, I have decided that I just have to mend my ways.I have followed Shanna Mallon’s blog, Food Loves Writing, off and on for a few years. I first heard about einkorn flour on Food Loves Writing, and I really wanted to try it since I knew that my body was having reactions to modern wheat, but I just couldn’t justify spending that much money on a bag of flour. It took another year for me to impulsively buy a bag of einkorn flour at Whole Foods. I justified it as a one-time extravagance to satisfy my curiosity. After baking with einkorn, I was completely blown away by the depth and complexity of flavor. Einkorn flour is incredibly delicious. I already knew that it was more nutritious and easier to digest, but the wonderful flavor is what really hooked me. I decided right then and there that I just could not cook with any other flour.I’ve only been cooking with einkorn for two months. It is somewhat trickier to cook with (at least for a newcomer like me) because the dough tends to be stickier. It was hard for me to convert regular flour recipes to einkorn flour. I really needed help. I decided to buy The Einkorn Cookbook, and I am so thankful that I did. It truly is a wonderful resource. I have only tried two recipes from the book and they were both easy and delicious. The Soft Sandwich Loaf was incredible. The combination of milk, coconut oil, and butter makes this such a moist and utterly delightful bread. This is now my go-to bread. If you only bake with a sourdough starter as I do, it’s very easy to convert this recipe to a sourdough bread. The Sourdough Pizza Crust was also delicious. I am looking forward to trying the Basic Pasta Dough recipe, as my previous attempt at einkorn pasta ended in disaster.If you are using Einkorn flour, then The Einkorn Cookbook is a wonderful resource for you, and I highly recommend that you buy it. If you are not currently using Einkorn flour and know that your body is having negative reactions to modern wheat, then you really should buy a bag of einkorn flour (Tropical Traditions has the lowest price I’ve seen so far - $5.75) and The Einkorn Cookbook. It will change the way you look at wheat forever.

I have loved the recipes that I have made in this book, so far every one I’ve tried deserves 4 or 5 stars. That being said, I rarely use this book for a couple reasons, the main one being that the recipes are an absolute pain to find - the index is awful! So then I’m spending way too much time trying to find anything...and I’d rather just internet search a different recipe. The other is a simple enough fix, as since I’ve worked with einkorn flour long enough to get a good feel for how to sub commercial yeast with sourdough starter...but quite honestly commercial yeast is not only terrible to consume but it should definitely not be the primary go-to option in the bulk of these recipes, when an einkorn starter is very simple to maintain; and to me it would only make sense to use a yeast that is a natural digestive to the ingredient you’re using. All in all, I would like to see an updated version addressing these issues.

This is a great book if you are experimenting with alternative flours. I've tried a few recipes and they have worked out quite well . Getting used to the behaviour of the einkorn flour is important as it behaves rather differently than modern wheat, especially in yeast mixtures. The book explains all this and gives useful tips to make baking with einkorn successful. I am looking forward to trying out more recipes. Scones, cakes and biscuits I have already made taste delicious. I am very pleased with this book. It is one of a collection amongst others on rye, spelt and Alice Medrich's lovely book "Flavour Flours".

Some lovely recipes and bread recipes that are really good and inventive. I must admit I bought it for the bread recipes but am very tempted to use Einkorn in many and various ways now I have these lovely ideas. A well-presented and practical book. It also has measurements in a variety of units so an Englishman (me) doesn't feel left out in the puzzlement of cups etc... I just don't know how Americans cope!!! Give me grams and millilitres any day - anything else just isn't accurate - so she does!

I am new to using Einkorn flour, but decided to start using it for everything - bread, cakes, sauces, pastry. This book is extremely useful - the recipes lovely. There's several different pastry recipes and even easy instructions for making fresh pasta in a food processor. There are 18 bread recipes and only 4 of those are sourdough, so plenty of choice if you prefer using dried yeast. Some wonderful breakfast recipes too. All in all, a fabulous book - thank you Shanna and Tim.

Great variety of recipes and a good general guide as to how to replace regular flour with Einkorn. This is a book that I am using on a regular basis. Everything I have made from it so far has been fantastic!

Very interesting