Unless you’ve been living under a rock, you’re probably familiar with gluten intolerance and seen plenty of gluten free labeling on food packaging. While some people have to give up wheat due to celiac or similar diseases, others have made a personal choice to give up gluten. Although I haven’t personally given up wheat, I have read that over the years wheat has been altered and not in a good way. When I heard about the book Einkorn by Carla Bartolucci, I wanted to find out more about “nature’s original wheat”.
First, what is Einkorn? What I learn from the new book Einkorn by Carla Bartolucci is that, Einkorn is similar to emmer, spelt, durum, and soft wheat. All wheat is a descendant of wild einkorn, and yet einkorn remains as the original diplod wheat, with only two sets of chromosomes, and the only one never to be hybridized. Hybridization is the crossing of distinctly different different species of plants to form a new variety with a new genetic makeup.
The book goes into more detail about the history of einkorn and how Carla and her family discovered and began using it. The majority of the book is full of recipes, which I like. Some recipes use einkorn all-purpose flour and other recipes use whole grain einkorn flour. Locally I was only able to find the einkorn all-purpose flour and will have to order the whole grain flour. In the beginning section of the book Carla explains how to work with einkorn flour and it’s very helpful. Definitely do not overlook this information and skip to the recipe section. I must admit that I usually don’t read the beginning of cookbooks but since I wanted to learn all about einkorn I read it.
One thing I learned about is einkorn sourdough starter need to make the bread recipes. This process takes about 6 to 10 days to get the starter strong enough to bake great bread. I wanted to make bread but after reading the process to make sourdough starter, I decided to start with something that wasn’t as complicated…COOKIES! Can’t go wrong with satisfying my sweet tooth. These cookies were GREAT! The first batch I baked for 14 minutes and they were very cook well through. The second batch I baked for 11 minutes and they turned out much softer and even more delicious. It may depend on your oven, how long you need to bake the cookies. These were a hit with the family so I’ll definitely make these again.
CHOCOLATE CHIP COOKIES
2 Cups (240 g) all-purpose einkorn flour
1/2 teaspoon baking soda
1 teaspoon fine sea salt
10 tablespoons (138 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) (packed) dark brown sugar
2 large eggs, one separated
1/4 teaspoon pure vanilla extract
1 1/4 cups (210 g) semi-sweet chocolate chips
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat.
2. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars for 2 minutes, stopping a few times to scrape down the sides. Add 1 egg, the separated egg yolk, and vanilla and beat on a medium-low speed for 1 to 2 minutes until thoroughly combined. Add the flour mixture and beat on medium-low speed just until the flour is incorporated.
Add the chocolate chips and continue beating until the dough is evenly mixed. Do not overmix, or the dough will get too warm. Refrigerate for 15 minutes.
4. Roll 2-tablespoon (35 g) scoops of cookie dough in your hands into balls and place on the prepared baking sheet, leaving 2 inches around each cookie. Bake the cookies in batches for 14 minutes until the edges are golden and the center is soft but cooked through, Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack. The cookies can be stored in an airtight container for up to 3 days.
FTC disclaimer: “I received this book from Blogging for Books for this review. All thoughts and opinions are my own.”