What exactly is einkorn flour?
Einkorn flour is one of the oldest and most nutrient-rich grains that humans have ever cultivated.
The name is due to the individual seeds on the ear spindle.
Where does this ancient grain come from?
Turkey, the Caucasus and Lebanon are all considered areas of origin.
Until the 1950s, the domesticated einkorn was also grown on the beautiful Lake Constance. It is also known as small spelt and its Latin name is “Triticum Monococcum”.
The current growing areas include the Waldviertel in Lower Austria and the Chiemsee in Bavaria.
The history of einkorn flour
For a long time, this grain was considered the forerunner of spelt – hence it is also called “small spelt”.
Einkorn comes from the so-called “wild wheat” and already looks back on a 7,000-year history.
The einkorn grain plant is relatively undemanding and durable. It is virtually resistant to pests of all kinds. It can be stored very well even in winter and is not sensitive to cold.
Root rot, browning of the husk or fungal infestation have almost no effect on the yellowish shimmering plant. In the 20th century, einkorn flour fell into oblivion due to the low yield. Today, the main growing areas are in Germany, Switzerland and the Austrian Waldviertel. This is where we mainly source our raw materials for this type of flour under the Fredi brand.
What health benefits does this type of flour have?
Proteins, carotenoids, vitamins, zinc, magnesium, iron, copper, manganese, secondary plant substances and fiber are among the ingredients of einkorn flour. There is no doubt that this yellowish flour also has health benefits and is an important part of a balanced diet. However, einkorn flour is by no means gluten-free.
The distribution variants
Einkorn flour itself does not have a strong adhesive effect and should be mixed with other types of flour. Since it can bind very little water, the dough tends to be firmer.
