Ancient Grains in a Gluten Free World

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When I was growing up in the 80’s and 90’s, I never heard the phrase “gluten free”.  Probably the first time I heard it was in the early 2000’s.  At the time, it wasn’t something I believed in and I thought the whole gluten free thing was a joke.  However, time went on and I educated myself on food and our health.  One of the topics I researched, and became very interested in, was modern wheat and the effects it has on our bodies.  I read a few books and among them was Wheat Belly by William Davis, MD.  I had to admit that the points he was making made a lot of sense and I was intrigued by the ancient grains he wrote about.  So I decided to try something I never thought I would do… I became gluten free. (gasp!)  Was I jumping on the band wagon?  No, no… I had a different plan in mind.  The plan was to give up all modern wheat and, in time, switch to ancient grains, specifically einkorn wheat.  So I went several weeks without modern wheat and at some point I consumed some for a special occasion.  What I noticed was that I became incredibly tired within an hour or two after eating it.  So much that I wanted to take a nap.  Every time I would consume modern wheat that’s what would happen, and I’d feel bloated, too.  Sometimes I’d be tired into the following day.  I figured it was time to try the einkorn flour, even if I had to make my own bread and tortillas.  I love baking and trying new things so I was looking forward to it.  So I bought some einkorn flour and made tortillas.  I’ve been hooked ever since!  I’ve made not only tortillas, but sourdough starter, bread, pizza dough, waffles… I even cook with it when a recipe calls for flour.  I don’t feel tired and bloated after eating it.  In fact, I can eat it for breakfast and it actually gives me energy for the day.

Isn’t it amazing how God created this plant with all these nutrients and versatility, and then man came along and said, “Oh, no, we can make it bigger and better” and it appeared to be great, but all we were left with in the end was disease and sickness?  Now we’re back to wanting to consume wheat in the original form that God created it in.  Figures.

That being said, I totally still consume modern wheat on special occasions or in situations that are out of my control… or I just really want a piece of chocolate cake, einkorn or not, I’m going to eat that.  Yum!  That is so worth it.  But, hey, it’s a treat.

 

Let’s learn a little about Einkorn

Einkorn means “single grain” in German.  Nope, it’s not corn.  It’s wheat.  Wheat that dates back to Moses.

“⁷ For the Lord your God is bringing you into a good land—a land with brooks, streams, and deep springs gushing out into the valleys and hills; ⁸ a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; ⁹ a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills.” Deuteronomy 8:7-9

Here’s a comparison of wheats from nurturingvitality.com.

 

A little overview of the differences between Einkorn and Modern Wheat

1. Einkorn has smaller grains than modern wheat.

Our modern wheat has been hybridized over time, so that it would grow a larger wheat berry that would yield a larger harvest and feed more people.  Modern wheat yields 3 times more per acre than einkorn.

 

2. Einkorn does not have a crease.

You know the crease down the middle of the wheat berry?  That’s not normal.  It’s due to all the hybridization of this poor little berry.

 

3. Einkorn is a hulled wheat.

The einkorn grain has a hull (a casing) around it which protects it from disease and bugs, but is difficult to remove when harvested.  You would need to grind it between stones to remove the hull.  Sound familiar?  Our modern wheat is considered a naked (no hull) wheat.  Although it has a hull, it’s very easily removed.  In fact, it just falls off during harvest making less work for the human.

 

4. Einkorn grows tall.

Einkorn grows taller than our short modern wheat.  A tall wheat falls over easily, especially when weather like rain or wind comes around.  So, obviously, a shorter and stiffer wheat is easier to grow.

 

5. Einkorn has only 14 chromosomes

While einkorn has only 14 chromosomes, modern wheat has 42!  As einkorn was cross-bred over the years with goat grass, other types of wheat were created and chromosomes were added.

I got this photo from keranews.org.  I like that we can see the change from einkorn to emmer to spelt, and to durum wheat (currently our modern wheat).

6. Einkorn has more vitamins and nutrients, and is also more flavorful.

When we look at the bread of today versus the bread of Bible times, we see a more nutrient dense version that gives our bodies what they need.  We’re all familiar with the phrase “Give us this day our daily bread.”  Here are my thoughts.  What is the purpose of “bread” in this phrase?  To sustain us.  So what are we praying for specifically?  The Lord to sustain us.  Obviously it’s a metaphor for needing the Lord to sustain us each day.  Why would God use bread as a metaphor for Himself?  Because bread (wheat) sustains, just as He does.  I thought this was interesting.  Einkorn causes no inflammation or disease like modern wheat is known to do.  In Ezekiel 4:9, God gave Ezekiel a recipe for bread.  “Now go and get some wheat, barely, beans, lentils, millet, and emmer wheat, and mix them together in a storage jar.  Use them to make bread for yourself during the 390 days you will be lying on your side.”  This is the New Living Translation, which I like because its uses “emmer wheat” instead of “spelt” like other versions.  For more detail on nutrients, please see the links below.

 

7. Einkorn is easier to digest.

A quick explanation is that it contains different and less gluten, and also does not contain the D genome (only the A genome).  For more on why it’s easier to digest, click this link: https://www.einkorn.com/3-reasons-einkorn-may-be-easier-to-digest-than-other-types-of-wheat/  Even though it contains gluten, it’s different than the modern wheat gluten and our bodies process it more efficiently, making it easy for a gluten sensitive person to digest without any side effects.  So if you have a gluten sensitivity, you can probably make the switch to einkorn and feel great.  However, it’s not advised that a person with celiac disease switch directly to einkorn, because the body may still react to the gluten.  It doesn’t mean you can’t get there eventually though.  It may just take some time, cleansing, and gut healing first.  Dr. William Davis goes into that a little in his book, Wheat Belly.

 

8. Einkorn is the most ancient and purest type of wheat.

Einkorn has remained the same over the years.  Although when you go to buy it, I do suggest making sure it’s from a reliable source (my favorite is listed below).  Modern wheat has been bred to be disease, drought, and heat resistant, and is also unable to survive in the wild without human support.  That can’t be good.

 

Working with Einkorn

Working with einkorn is a little different, because it absorbs less water and at a slower rate.  I read that you can still use your favorite recipes, but will need to subtract the liquid by about 15-20% when using einkorn flour.  It may take some experimenting.  There are some great comparison photos and information at this link: https://www.einkorn.com/tips-for-baking-with-einkorn-flour/

 

More Info and Links

If you attended the Women’s Conference at Pine Valley Bible Conference Center recently, you may have joined me for my workshop on ancient grains.  I feel so blessed to be able to share with these women what the Lord has taught me.  My husband and I love to educate others on food as medicine.  We don’t have answers to everything, but are constantly learning and enjoy sharing our own experiences with others that may be going through similar things.  I promised I’d post some links and other info about einkorn, so here we go…

Where I like to buy einkorn flour – https://jovialfoods.com  This site has some great info on einkorn, including some videos on making your own sourdough starter and bread.  It’s also got the best price I’ve found for einkorn, and I trust the product.  They also have pasta and crackers and such.  I really like their einkorn cookbook, as well.

For an overview of einkorn – https://dontwastethecrumbs.com/2014/11/einkorn-a-wheat-for-the-gluten-free/

For a history and recipes – https://www.einkorn.com

This was an interesting read on ancient grains and the Bible – https://www.intoxicatedonlife.com/2013/07/22/bread-in-the-bible/

 

I just got my first box of einkorn wheat berries, so I’m excited to start making things with it!  I hope you venture out and try the einkorn flour and enjoy it as much as I have.  Once you get your sourdough starter going and it gets to the point that it smells really sour, you’re going to fall in love with every batch of bread you bake.  Even before you get to that point, make some tortillas because it’s super easy and yummy!