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Nature’s and Anita’s Whole Grain Einkorn Flour Amazon Links:
Why Einkorn Is the Best Flour for Very Low-Carb Sourdough
Historical Significance
Einkorn is one of the oldest cultivated forms of wheat, dating back to approximately 10,000 years ago. It’s considered an ancient grain and was one of the first plants to be domesticated in the Middle East. Unlike modern wheat, Einkorn has remained largely unchanged over time.
Nutritional Profile
Einkorn wheat flour offers a unique nutritional profile:
- Higher in protein compared to modern wheat (up to 30% more)
- Rich in essential fatty acids, especially oleic acid (a monounsaturated fat)
- Higher in antioxidants, particularly lutein
- Contains more vitamins and minerals, including B vitamins, iron, and zinc
- Lower in total dietary fibre compared to whole wheat
Carb Count
Einkorn flour, derived from an ancient wheat variety, offers a unique nutritional profile that sets it apart from both modern whole wheat and heritage Red Fife flour. One of its most notable characteristics is its lower carbohydrate content compared to these other wheat varieties.
A 30-gram serving (about 1/4 cup) of Einkorn flour contains approximately 20g of total carbohydrates, with 2g of fibre, resulting in 18g of net carbs. This is lower than the carbohydrate content found in supermarket whole wheat flour and even heritage Red Fife flour. The reduced carbohydrate content makes Einkorn an attractive option for those looking to manage their carb intake while still enjoying wheat-based products.
In addition to its naturally lower carb content, Einkorn flour undergoes further carbohydrate reduction when used in sourdough fermentation. The sourdough process, which involves a long fermentation period with wild yeast and lactic acid bacteria, breaks down some of the complex carbohydrates in the Einkorn flour into simpler sugars. This fermentation process can reduce the carbohydrate content by approximately 12-20%, depending on the specific fermentation conditions and duration.
The Sinless Sourdough process takes this carbohydrate reduction even further by incorporating oat fibre, psyllium, and vital wheat gluten. These ingredients contribute minimal net carbs while enhancing the bread’s structure and texture. Oat fibre is almost entirely insoluble fibre, which doesn’t contribute to net carb count. Psyllium husk is also high in fibre and low in digestible carbohydrates. Vital wheat gluten is primarily protein, adding negligible carbohydrates. The addition of these ingredients significantly lowers the overall net carb count per serving, making the final product even more suitable for those following low-carb diets.
Einkorn flour also boasts a higher protein content than many other wheat flours, with about 4g of protein per 30g serving. This higher protein content contributes to its unique baking properties and may result in a slightly denser loaf when used in bread making.
When using Einkorn flour in sourdough baking, it’s important to note that it behaves differently from modern wheat flours. Einkorn absorbs less water, so recipes may need to be adjusted accordingly. The fermentation process may also progress more quickly with Einkorn, requiring closer monitoring of proofing times.
In conclusion, Einkorn flour offers a lower-carb alternative to both supermarket whole wheat and heritage Red Fife flour. When used in the Sinless Sourdough process, which includes sourdough fermentation and the addition of oat fibre, psyllium, and vital wheat gluten, its carbohydrate content is reduced even further. This combination makes it an excellent choice for you if you are seeking to keep your net carb macros per day at the lowest possible while still enjoying sourdough bread. The unique nutritional profile and potential health benefits of Einkorn, coupled with the innovative Sinless Sourdough process, result in a bread that’s not only delicious but also significantly lower in net carbs per serving. Just remember that the products will be more dense with less oven-spring.
Digestibility
Einkorn wheat is often considered more digestible than modern wheat varieties:
- Contains a different type of gluten that some people with non-celiac gluten sensitivity may tolerate better
- Has a simpler genetic makeup (diploid) compared to modern wheat (hexaploid), which may contribute to easier digestion
- Lower in FODMAPs, which can be beneficial for some individuals with digestive issues
Baking Properties
Einkorn flour has unique baking characteristics:
- Distinctive sweet, nutty flavour
- Produces a denser texture in baked goods due to its weaker gluten structure
- Absorbs less water than modern wheat flour, which may require recipe adjustments
- Often results in a yellowish colour in baked goods due to its high lutein content
Contributions to Sourdough
- Flavour Profile: Adds a rich, nutty flavour to bread
- Fermentation: May ferment more quickly than modern wheat varieties
- Nutritional Content: Provides enhanced nutritional value to the sourdough culture and final product
- Water Absorption: Requires less water, which can affect dough consistency
- Enzyme Activity: Different enzyme profile can impact fermentation and flavour development
Use in Low Carb Sourdough
- Can improve flavour complexity in low carb breads
- Adds nutritional value without significantly increasing carb content
- May contribute to better texture in low carb breads
- Potentially improves digestibility of the final product
Einkorn wheat flour offers unique nutritional and functional benefits in baking, particularly for those interested in ancient grains, enhanced digestibility, and nutrient density.
However, its distinct properties require adjustments in recipes and techniques compared to modern wheat flours.