Best Tips for Baking With Einkorn Flour

Baking with Einkorn flour opens the door to a delightful world of taste and nutrition. As an ancient grain, Einkorn offers a healthier alternative to modern flours but also brings unique challenges and rewards to the kitchen. I share my best tips for baking with Einkorn flour, ensuring your baking experience is as enjoyable as it is successful. Whether you’re new to using this remarkable flour or looking to refine your techniques, these insights will help you make the most of Einkorn’s distinct qualities in all your baking projects. Let’s get baking!

This post was originally published in 2021. I’m updating it today to share more of what I’ve learned about baking with Einkorn since then and to make the information easier for you to read.

About Baking With Einkorn Flour

In recent years, as more people find themselves grappling with gastrointestinal sensitivities, Einkorn wheat has become a bit of a savior. It’s heartwarming to hear stories from folks who, after years of having to skip the bread basket, can now enjoy their favorite baked treats again, thanks to Einkorn. This ancient grain, known for its nutty flavor and lower gluten content, is a nutritious alternative for those looking to steer clear of modern wheat.

Working with Einkorn does take a bit of getting used to—it’s not quite like your regular flour. But those who stick with it find that the effort pays off beautifully in their baking. The key is to embrace the learning curve, experiment a bit, and soon, you’ll be whipping up everything from pancakes to pies that are not only delicious but also easier on the belly.

While Einkorn wheat wasn’t a staple in my kitchen growing up, it has become the foundation of my baking today. I’m always excited to expand my baking repertoire, especially with ingredients that enhance flavor and offer better nutrition. Using Einkorn wheat flour allows me to roll up my sleeves and dive into creating healthier, tasty treats in the kitchen.

You can read our dedicated article to learn more about Einkorn, the original wheat.

Quick Facts:

• It is the only wheat that has never been hybridized.
• It lacks the gluten proteins that trigger symptoms of gluten intolerance in people with gastrointestinal disorders affected by gluten.
• It is higher in protein and lower in carbohydrates than modern-day wheat.
• It contains more carotenoids, B vitamins, and crucial trace minerals than modern wheat.
• Its flour has a deep, rich, nutty flavor and a silky texture.
• It bakes classic cakes, mouth-watering muffins, colossal cookies, and beautiful breads.

Baking with Einkorn flour is a healthy, nutritious way to feed those who count on you to provide their meals and nutrition. However, the same properties that make it easier on the body also make it a little trickier to cook with than modern wheat. I’ve learned a few things about using Einkorn wheat flour in my recipes.

Listen to My Best Tips For Baking with Einkorn

My Tips for Baking With Einkorn Flour

• My Top Tip for Successful Einkorn Baking is to avoid overmixing! When making a recipe, always add the einkorn flour to the other ingredients last and mix just until well combined. This prevents overmixing, which is crucial since overmixed Einkorn tends to collapse.
• While you’re learning, I recommend using recipes written specifically for Einkorn wheat flour. If you prefer to convert your favorite recipes, be sure to grab our Einkorn Conversion Chart to help you avoid wasting time and ingredients.

Handling Einkorn Dough

• Managing Sticky Dough: To prevent einkorn dough from sticking to your hands and to avoid adding too much flour, dampen your hands with water before handling the dough. Rewet your hands when or if the dough starts to stick to your hands.
  • Unlike most doughs made with modern wheat flour, your Einkorn dough will be sticky instead of smooth and elastic.
• Allow Dough to Rest: Einkorn absorbs liquids slower than modern-day wheat so it needs time to hydrate. Resist the urge to add more flour after mixing; let it rest for 10-15 minutes before shaping or proceeding with the recipe. After the rest, decide whether or not to add more liquid.

Precision in Measuring Ingredients

Most people who use Einkorn will say to weigh it instead of just measuring it. This is because there can be slight discrepancies in the measurements of one measuring cup to the next. I have two one-cup measuring cups. The one I usually use holds one level cup of Einkorn and weighs 138 g, while the other cup weighs 130g.

So when you measure Einkorn flour using volume, the results can differ widely. This substantial variation can greatly affect your baking results, potentially leading to dough that’s too thin or collapsed baked goods. To ensure consistency, I recommend using a scale to measure your flour.

When you make any of my Einkorn recipes that don’t show many grams, you should use 138 grams per cup as a guideline. I’m working on updating my recipes to reflect this, but I’m one person, so some older recipes might still list measurements in volume. Given that Einkorn flour is denser and hydrates differently than conventional wheat, precise measurement is crucial for achieving perfectly light and fluffy baked goods.

I personally find that if I stir or sift the flour well before I measure it, the recipe turns out just fine for everyday baking. However, I have had some failures that I contribute to the incorrect measurement of flour. I do have a digital, and an analog kitchen scale I use company is coming, and I don’t want a failed recipe.

• Importance of Accurate Measurements: Weighing einkorn flour can significantly affect your baking results, especially for crucial baking events.
• Flour Measurement Variability: If you’re less concerned about perfection, stirring or sifting the flour before measuring by cups can suffice for everyday baking.

Flour Substitutions

When substituting whole wheat Einkorn Flour for all-purpose Einkorn flour, use ¾ cups of Einkorn whole wheat flour (96 grams if you’re weighing) for every 1 cup of all-purpose flour.

• For example, if your recipe calls for 2 cups of all-purpose flour, to use Einkorn Whole wheat flour as a substitute, you would use 1 ½ cups.
• Also, increase the amount of liquid by 5% because the bran and fiber contained in whole wheat absorb more than all-purpose flour.
• We have a helpful Einkorn Conversion Chart available if you would like to download it.

Mixing and Kneading Practices

Minimal mixing and kneading took some getting used to because I was used to kneading bread and other doughs for at least 15 minutes when I made bread products using modern wheat.

• Minimal Kneading Required: Einkorn dough does not benefit from extensive kneading. Over-kneading can damage the gluten structure. Mix just until the ingredients are combined.
• Bread doughs made with it are generally no-knead. Because Einkorn wheat’s gluten is totally different from modern wheat’s, kneading does not help cultivate Einkorn’s gluten.
• Using a Mixer: Be careful when using a stand mixer. Einkorn dough requires much less mixing than modern wheat dough. Depending on what I’m making, I use a wooden spoon or my favorite hand-mixing tool for mixing.

Proofing and Rising

• Proper Proofing Technique: Einkorn dough should only rise about 40-50% of its original size, not double like modern wheat recipes must do. Overproofing will cause your recipe to deflate in the oven, resulting in dense, flat loaves.
  • Keep a close watch on the dough during proofing to avoid this problem, especially when using yeast or cultivating a sourdough starter with Einkorn.
• Testing Dough Readiness: Before baking, test if the dough is ready by pressing it gently; it will spring back if it’s ready to roll (I mean bake)!
• I started using these proofing bags a few months ago, and they have made a huge difference. I use them all the time now for my Einkorn recipes that require any proofing. The fact that they’re reusable is one reason I chose them.

Sourdough and Einkorn

If you’re a sourdough lover like we are, you’ll be happy to know that it is a perfect complement to Einkorn recipes.

• Sourdough provides a slower and lower rise than yeast, making it a perfect fit.
• Our Einkorn Sourdough Starter post will take you step-by-step through making your own.

Advanced Baking Tips

• Reducing Mixer Speed: When preparing cakes and other pastries that require a mixer, lower the speed of your mixer and decrease the overall mixing time to prevent over-developing the gluten.
• Preferred Fats: Use lard or unsalted butter rather than coconut oil in your bakes for better moisture and texture.
• For Fluffier Cakes: Adding an extra egg increases the moisture in cake batters, helping create a lighter, fluffier texture.

Storing Einkorn Baked Goods

After your Einkorn baked goods have cooled completely, it’s ready for storage. For items that we’ll eat within a couple of days, I like to keep them in an airtight container or my favorite bread bags (I use them for all kinds of things like muffins, cookies, English muffins, and, of course, bread). You can refrigerate them in the air tight container or bags to preserve freshness.

If I freeze items like bread or tortillas for long-term storage, I place a piece of unbleached parchment paper between each slice or layer to ensure they separate easily later. When you’re ready to use the frozen bread, just thaw as many slices as you need.

Why Doesn’t Coconut Oil Work When Baking With Einkorn Flour?

As many of you are aware, coconut oil is a versatile staple in our kitchen and around the homestead. However, when it comes to baking with Einkorn flour, my experiences with coconut oil haven’t been successful. Despite spending hours researching the science behind it, the reason remains elusive. What I’ve consistently found is that recipes made with coconut oil tend to turn out dry, crumbly, or tough.

Given this, I’ve turned to using lard or grass-fed unsalted butter when baking with Einkorn flour. These alternatives have consistently given me better results, ensuring the baked goods are moist, tender, and delicious.

Wrap UP

I hope these tips not only give you the confidence to start baking with Einkorn flour but also spark excitement for trying something new in the kitchen. Remember, working with Einkorn is just a little different, not complicated. Embracing this ancient grain can be a delightful addition to your baking.

Allow yourself the grace of trial and error. I understand that wasting ingredients can be tough on the family grocery budget, which is why these tips are designed to help you minimize waste and maximize success. For the best results, I highly recommend sticking to recipes specifically crafted for Einkorn flour. You might be pleasantly surprised at the variety and creativity of these recipes now available. Dive in, and happy baking with Einkorn!