Einkorn Fluffy Biscuits

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Einkorn Fluffy Biscuits

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.

If you prefer a biscuit that has no wheat flour at all in it, then do check out my Peggy’s Fluffy Biscuits.  They’re delicious and really live up to their name!

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 have two options:  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); or you can use my Fluffy Biscuit recipe that has no wheat flour.  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!

INGREDIENTS:

4 oz. cream cheese, softened

2 eggs, beaten

1 T. Parmesan cheese

1 c. Monterey Jack cheese, shredded

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

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:

148 calories

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

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32 comments on “Einkorn Fluffy Biscuits

    • Wonderful, Nigel! Let me know how you like them. I’ve been planning on slowly increasing the Einkorn to see what that does, but haven’t found the time lately. But I will get to that. :)

  1. I guess I’m confused, Buttoni. First you defended your decision to use Einkorn flour then you suddenly post that you are not going to use it anymore. If I don’t use the Einkorn flour in this recipe, could oat fiber be substituted?

    • I’m personally torn on the Einkorn flour issue. Just being honest. So you’ll see recipes on my site that call for a tiny bit, with an option for substituting if you prefer not to use it. I don’t personally plan to go overboard using wheat products until I find out if they cause carb cravings for me personally. But my desire to experiment with Einkorn is strong. I have to confess, however, I’ve been super stressed and busy the past month or so, getting my Mom into an Alzheimer’s care facility. But experiments with it WILL be forthcoming this year. Honestly, only YOU can decide if you, Janis, want to use wheat products, and it sounds like the verdict is still out for you as well. :) Health decisions (over eating preferences and flavor) can be difficult. I recommend subbing in 2 T. whey protein powder if you decide NOT to use the Einkorn flour.

  2. I so enjoyed these biscuits. It took me a while to get my Einkorn flour in order to try the recipe. You are right they are spot on. My husband even said that he would eat them if I made them again. He has not liked any other low carb biscuit version that I have tried. Thank you so much for all you do to help the LC community and for recipes such as this.

    • Oh, I so love to hear when the man of the house likes a recipe. Ya gotta please your man and his tummy. Glad you both enjoyed these! I’ve personally given up flour, for the most part, but leave the Einkorn flour, Carbquick and Carbalose recipes up on the site for anyone interested. :)

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