I am beginning to experiment with Einkorn flour. There is much info on the web about this ancient form of wheat if you Google: http://www.jovialfoods.com/nutrition.html For the wheat naysayers about to attack, yes, I have read Wheat Belly by Dr. Wm. Davis, and yes, I know about the metabolic response to gliadin. But I don’t think all wheat is “evil” to the degree that I’m not willing to consume it at all. We all get to pick our own vices. Einkorn wheat is the non-hybridized, non-genetically modified wheat Dr. Davis speaks of in his book. So I personally plan to begin experimenting with Einkorn flour on a very small scale… in BREAD recipes only. I will begin kitchen testing this product, never exceeding 2T. per full recipe, which will actually translate into a very small amount occurring in each slice or serving.
In all honesty, after 4+ years of baking low-carb breads with all the various alternate flours, I’m just not very happy with any of them, nor is my husband. Yes, I’ve come up with some very good bread recipes. I had hopes for the very low-carb lupin flour I discovered not long ago. But I have discovered I am highly allergic to it, so that one is out of the picture for this girlie. So I have to be very honest here, NONE of my very best bread recipes are as good as “the real thing”. I’d be lying if I said otherwise. It is for this reason I am going to begin experimenting with Einkorn wheat flour in combination with typical low-carb alternate flours and see where that leads. I order my Einkorn flour from Jovial Foods: http://www.jovialfoods.com/products/einkorn-flour.html . They carry the whole grains as well, and I may eventually order some of that and try sprouting them for a sprouted bread. But I’m getting ahead of myself. First, I have to see how my body reacts to small amounts of this flour.
The experiment this morning rendered a biscuit flavor that was spot on! Even my husband loved these (he ate three!). No crumbling! No dry mouth feel! I’m so pleased! As I begin testing this flour I will post the new version on site with the same recipe name, but with the word “Einkorn” at the beginning of the name (as above). I will also leave the old version of the recipes up on my site, as each will have their target audience. This should make it easy to find the specific recipe version.
If you prefer not to use the 2T. Einkorn flour in the recipe, you can just use 2T. more whey protein powder……..but that results in less fiber so the net carb count actually goes UP if you do (depending on your brand of whey protein). I had to rerun the numbers 3 times to verify that to be the case. This recipe is not suitable until Atkins Phase 2 OWL and is suitable for Ketogenic diets. It is not acceptable for Primal-Paleo followers.
UPDATE NOTE: These warmed up very nicely in a low oven at 300º. They were just as good as the morning I made them, which is unusual for low-carb biscuits!
4 oz. cream cheese, softened
2 eggs, beaten
1 T. Parmesan cheese
1 c. Monterey Jack cheese, shredded
¼ c. plain whey protein powder (I use NOW brand)
2 T. Einkorn Wheat Flour [or 2 T. more whey protein powder, if you prefer]
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
DIRECTIONS: Preheat oven to 350º. Oil your pan (I used a silicone muffin pan). If making drop biscuits, oil or line a sheet pan with parchment or silicone sheet. Soften the cream cheese in a medium bowl. Add in the 2 eggs (I only had 1 left in the house today and had to sub in a chia gel “egg” for my second egg) and the cheeses. Stir well to blend. Measure the dry ingredients on top of the wet ingredients and beat/fold until well-mixed. Spoon or drop into 9 equal biscuits. Bake for about 13-14 minutes or until firm to the touch in the center and beginning to lightly browned. Cool a couple minutes, carefully remove from pan and serve at once with your favorite preserves and butter.
NUTRITIONAL INFO: Makes 9 biscuits, each contains:
11.7 g fat
4.13 g carbs, 2.72 g fiber, 1.41 g NET CARBS (if you sub in 2T. more WPI for the Einkorn flour, 3.06 Carbs, 1.10 fiber, 1.96 Net carbs)
10.35 g protein
279 mg sodium
430 mg potassium