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I started making my own bread from einkorn. The primary reason is that I have someone in my family who has a terrible allergy to gluten. They can eat this whea
by netfl0 7y ago
I started making my own bread from einkorn.
The primary reason is that I have someone in my family who has a terrible allergy to gluten. They can eat this wheat since the gluten is different in some way. This was a life-changer.
The flour is expensive so I started buying the wheat berries and I mill them myself, its really easy, and the freshly milled flour is so much better tasting than already milled.
I use this countertop stone mill: (NutriMill Harvest)
I use this bread machine: (Zojirushi Home Bakery Virtuoso)
- pixelface 7y agousing your mill and grain combo, can you speak to your experiences with different end products? reviews appear mixed so it would be interesting to add a data point for both the particular grain and the mill, in terms of specific final dishes.
- netfl0 7y agoThe result amazing flavor-wise. Regular bread is very bland to me now. The resulting bread seems like actual substantial food, it is hard to describe this feeling. Another key benefit of milling your own wheat, einkorn or otherwise, is that it gets you the germ, where the mono-saturated fats are. That is the "Whole" in whole wheat. The germ spoils quickly, ~3days, so processed foods and other supermarket fare usually remove the germ which is a shame. Einkorn has ~35% more protein, and 65% for fat than durum wheat, thats even assuming the durum wheat did not have the germ removed which is not usually the case! The mill is great. It is much quieter than I thought it would be. Adjustable grind... I also sift the resulting flour a bit to remove some of the bran. I have been making bread with yeast, but I am about to switch over to my own sourdough starter once it gets going. I am not sure which reviews you are referring to. I don't put much faith in online reviews.
- GoToRO 7y agoJust saw a french documentary on TV5 about bread and one guy also had "gluten intolerance" just to find out latter he had an intolerance to insecticides and the like used when storing the grains. Large volumes of grains are attacked by insects and fungus and the easy solution are chemicals. To be found in flour latter on and in bread.
- ropiwqefjnpoa 7y agoI've heard about this too. It may be why people are developing so many food sensitivities. Still though, most gluten sensitive people still can't tolerate the "organic" bread made from modern wheat.
- ves 7y agoOrganic doesn’t mean pesticide free, it just means a different set of pesticides are allowed. ... at least here in the US. Source: https://www.usda.gov/media/blog/2012/01/25/organic-101-allowed-and-prohibited-substances https://www.usda.gov/media/blog/2012/01/25/organic-101-allow...
- ropiwqefjnpoa 7y agoYeah, the labeling has become meaningless sadly.
- ropiwqefjnpoa 7y agoSame here, my wife and a few of our friends are gluten sensitive (not celiac) and they have no reactions to the einkorn.
- mc32 7y agoDo you find a benefit to the stone mill over a steel burr mill? I am under the impression that stone mills by adding small amounts of grit (byproduct ground stone) may be detrimental to tooth (enamel) health?
- netfl0 7y agoIt’s quieter, it’s also a high-tech “stone”.
- genS3 7y agowhere do you get wheat berries ?
- jelliclesfarm 7y agoJovial foods. Available on amazon and thrive market online.