| T O P I C R E V I E W |
| hudsonsinaf |
Posted - Dec 06 2015 : 07:39:02 AM
My family and I have been gluten free for years... but recently found that we can eat einkorn flour without any issues! For the added nutritional value, I am looking to start grinding my own (I have a grinder I have never used!!!) So here are my questions...
1. How do you substitute einkorn flour for all purpose flour in recipes?
2. Does anyone have any good recipes? I bought the einkorn cookbook, but it lost me with einkorn and einkorn all purpose!!!
3. Does anyone know about how much 1C of berries grinds into?
4. Any advice?
Thank you everyone!!!
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| 11 L A T E S T R E P L I E S (Newest First) |
| Dapple Grey Lady |
Posted - Dec 10 2015 : 12:00:00 PM
The bread looks fantastic!
~ Betty ~
Farmgirl Sister # 5589 |
| MaryJane |
Posted - Dec 10 2015 : 07:39:03 AM
Yes, they are all made with a starter (mother) that is just flour, water, and air. We love making bread with natural, air-borne indigenous yeasts. Yes, Winnie, my epic it's-going-to-take-forever bread book. Remember, no more deadlines for me (well, the least amount possible at any rate:)
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| hudsonsinaf |
Posted - Dec 10 2015 : 05:57:12 AM
Looks scrumptious! Are they all sourdough?
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Red Tractor Girl |
Posted - Dec 10 2015 : 05:22:36 AM
Wow, beautiful breads!! I wish I could taste each one to learn about the differences. Will these be part of your new book on breads? And will that be a 2016 opportunity to add to our MJF collection?? Hope, Hope, Hope?????
Winnie #3109
Red Tractor Girl
Farm Sister of the Year 2014-2015 |
| MaryJane |
Posted - Dec 09 2015 : 11:26:05 AM
Einkorn
Einka
Photos of Einkorn and Einka loaves coming soon. Here's a loaf of brown rice.
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MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| hudsonsinaf |
Posted - Dec 09 2015 : 06:51:31 AM
We are playing with the flour right now... but are still waiting for the berries to get here to try grinding our own. I am finding I need to reduce the amount of liquid by quite a bit! I found a suggestion the other day that you can also add a tablespoon or two of coconut flour to soak up some of the excess liquid. Being a GF family for so long, we definitely have plenty of coconut flour in the house. The hardest part for me right now s finding the balance. I have my regular wheat flour recipes, which we cannot eat, and the gluten free flour recipes, which gets expensive fast. So I am trying to figure how to switch them up using either the GF budget mix from you, MaryJane, and which ones to switch to einkorn... and of course how! But playing in the kitchen is ALWAYS fun... now cleaning up on the other hand... we'll just keep singing and dancing while we do it to make it more enjoyable ;)
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| MaryJane |
Posted - Dec 09 2015 : 05:18:29 AM
I will try to post a photo today of an Einkorn loaf. Shannon, I trust you're having fun playing around with your new flour by now and hopefully grinding some Einka berries.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| Red Tractor Girl |
Posted - Dec 09 2015 : 05:09:03 AM
Yum! I have never had Einkorn flour but it sounds interesting. Lucky Farm members who benefit from bread making day!
Winnie #3109
Red Tractor Girl
Farm Sister of the Year 2014-2015 |
| MaryJane |
Posted - Dec 06 2015 : 3:05:24 PM
Fortunately, we have lots of willing eaters here at the farm. Surprisingly, my husband, who isn't gluten-free, loves the brown rice sourdough bread the best. It's just organic brown rice flour, water, and air. How awesome is that? It rises like a champ.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| ClaireSky |
Posted - Dec 06 2015 : 2:58:09 PM
MaryJane, what do you do with all that bread? 
Julie
Farmgirl #399
May 2010 Farmgirl of the Month
Folks will know how large your soul is by the way you treat a dog ... Charles F. Doran |
| MaryJane |
Posted - Dec 06 2015 : 08:13:54 AM
The Einkorn flour from Jovial has gone through some processing in order for it to have a longer shelf life--bran and germ sifted out. But it performs well in our sourdough baking trials.
We also like this brand (Einka). Their flour is whole wheat. We purchase their Einka berries, sprout them, and then grind them.
http://www.bluebirdgrainfarms.com/
We love the heirloom varieties of wheat. We also bake with Kamut. All of our breads are true sourdough (only flour, water, air). I just finished stirring eight mothers this morning (eight different types of flours) that we bake with once/week.
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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