How To Substitute Einkorn Flour Recipes

EASY HOMEMADE EINKORN CORNBREAD

Steps:

• Combine the cornmeal, flour, sea salt, and baking powder together in a bowl.
• In a separate bowl, combine the maple syrup, egg, milk, and melted butter.
• Pour the liquid ingredients into the dry ingredients and gently whisk to combine. Don't overmix, baby.
• Pour into a greased 8" pan.
• Bake in a preheated 425 degree oven for 18-20 minutes, until golden and gently browned on the top.

HOMEMADE EINKORN FLOUR PANCAKES WITH A SOURDOUGH TASTE

Steps:

• Combine all the ingredients together in a mixing bowl, with a wire whip or hand mixer until well combined.
• Lightly oil your medium hot griddle or pan.
• Ladle 1/2 cup of the batter on to the griddle.
• Bake until bubbles appear.
• Carefully flip pancake or griddle cake and bake the other side.
• Serve Warm with Butter, Jam, Maple Syrup or Honey!!

EINKORN BISCUITS

Steps:

• Preheat the oven to 400. In a large bowl, mix together the dry ingredients: flour, baking powder, sugar, and salt. Chop the cold butter into cubes and cut it into the dry ingredients with a fork or pastry blender, until a course texture is achieved. Add in kefir and stir until just mixed. Place the dough on a lightly floured surface. Roll the dough out to 3/4 inch thickness and fold in thirds. Flatten back to 3/4 inch thickness with the rolling pin and repeat the folding into thirds. Flatten dough to about 3/4 inch thick with a rolling pin and cut biscuits out with your biscuit cutter or glass jar. Place on a baking sheet and bake for 17-20 minutes until they start to turn golden around the edges. Allow to cool. Enjoy.

HOMEMADE GNOCCHI WITH EINKORN FLOUR

Steps:

• Preheat your oven to 375.
• Wash two large potatoes. Using a fork, poke the potato multiple times.
• Place on a baking sheet and put into the preheated oven. Bake until fork tender or about 45 minutes to an hour.
• Once baked completely, take out of the oven and allow to cool for a few minutes.
• Scoop out the baked potato into a large bowl. Mash well with a potato masher or a fork.
• Add ricotta, freshly grated parmesan, egg, flour, salt, and pepper.
• Mix together with your hand until all the ingredients are completely combined and have formed a ball.
• Lightly flour a clean surface and place the gnocchi dough on top.
• Cut into 4 equal-sized pieces (a regular knife or bench scraper will work just fine).
• Roll each piece into a long cylinder about an inch wide.
• Cut each piece into about 1 inch by 1 inch pieces.
• Bring a large pot of water to a boil, salting liberally.
• Working in three small batches, add pasta to the pot and boil for about 5 minutes. Stir occasionally to be sure it isn't sticking together.
• Add to a strainer or use a slotted spoon to take out gnocchi and set aside.

SOURDOUGH BREADS WITH EINKORN FLOUR

Steps:

• If making a 100% whole grain sourdough bread is your goal, prepare your sourdough starter by feeding it with whole grain einkorn or yecora rojo flours. I fed my starter einkorn flour for the first two recipes, and for the third recipe, I used a mix of all my ripe starters (60g rye starter, 40g all purpose starter).
• Combine all the ingredients in a medium size bowl and mix until well incorporated.
• Cover the bowl or transfer the dough to a straight-walled bucket and let the dough rest for about 30 minutes. Then do 2-3 rounds of gluten development with half-hour rests in between.
• Let the dough continue to rise until it's 40-50% larger than its original size. All of the recipes reached this point in about 4 hours in a warm summer kitchen. Depending on the room temperature and your starter strength, your dough may need longer for this bulk fermentation.
• Scrape your dough out onto a floured countertop and shape it into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape. I did a pre-shape and bench-rest on the 70:30 dough only because I had struggled to get it out of the dough rising bucket, and I wanted it to be a uniform oval when I shaped it into a batard.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof 30-60 minutes at room temperature, possibly longer in a cold kitchen, and then refrigerate it for several hours to overnight. Or do the entire final proof in the refrigerator or at room temperature for 1-2 hours, again depending on your kitchen temperature and the dough's appearance. See the photo galleries below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 15-20 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.