EINKORN FLOUR - By the pound

(No reviews yet) Write a Review
SKU:
FLO177
Minimum Purchase:
1 unit

Bulk discount rates

Below are the available bulk discount rates for each individual item when you purchase a certain amount

Buy 5 - 24 and pay only $2.69 each
Buy 25 - 100 and pay only $2.49 each
  • EINKORN FLOUR - By the pound
  • EINKORN FLOUR - By the pound
  • EINKORN FLOUR - By the pound
$2.99

Description

Nature's original wheat, never hybridized. Gaining popularity with wheat free diets. Einkorn is packed with more nutrients, vitamins, and dietary minerals than regular wheat. Einkorn has 30% more protein and 15% less starch than commercial wheat, plus abundant B Vitamins and trace minerals like iron. Einkorn flour has a sweet and nutty flavor. Einkorn absorbs fats and liquid slowly - the dough may seem too dry at first, but will soften as it absorbs the fat or the water.

Einkorn flours should not be substituted cup for cup because of the liquid absorption rate. Follow the recipe made for using Einkorn flour.  Usage suggestions sound very similar to how to bake with Spelt flour.

Order by the pound @ $2.99 per pound.

Einkorn Dutch Baby Pancake Recipe
 
INGREDIENTS
4 tablespoons Minerva Amish butter
3 large Happy Hen eggs, room temperature
½ cup Organic Valley whole milk, room temperature
¾ cup All-Purpose Einkorn Flour
¼ teaspoon Real salt
Lemon wedges
Powdered sugar, for dusting
 
INSTRUCTIONS
1. Preheat oven to 425°F.
2. In a small saucepan, melt 2 tablespoons of butter and set aside to cool.
3. Add the eggs, milk, flour, salt and melted butter to a blender or the bowl of a food processor. Blend on high for 15 seconds until the batter is smooth. The batter will have a thin consistency. You may also mix the batter by hand. Let the batter rest for 10 minutes.
4. Place a 10-inch ovenproof or cast iron skillet in the oven to heat for 5 minutes. Using oven mitts, remove the skillet and place on the stove. Add remaining 2 tablespoons of butter to the pan and swirl to cover the bottom and sides. As you pour the batter into the center of the pan, the edges will begin to sizzle from the melted butter.
5. Return the skillet to the oven and bake for 15 to 20 minutes until it has puffed and the top is golden brown with darker crispy edges.
6. Serve warm with a squeeze of fresh lemon juice and a generous dusting of powdered sugar.
 
Adapted from www.jovialfoods.com
 
View AllClose