Ancient grain flour has recently experienced a resurgence in popularity, captivating the modern world with unique flavors, nutritional benefits, and culinary versatility. Perfect for ancient grain recipes.
Glyphosate free flour
Glyphosate-free flour is a type of flour that is produced from grains that have not been treated with glyphosate or that have been certified as free from glyphosate residues. This flour is often considered a healthier and more environmentally friendly option for those who want to minimize their exposure to glyphosate.
Glyphosate is a widely used herbicide, most commonly known as the active ingredient in Monsanto’s Roundup, and it has been linked to potential health and environmental concerns. Glyphosate is often used as a pre-harvest desiccant on wheat and other grains, which can lead to its residues being present in the final product.
As awareness of the potential risks associated with glyphosate grows, the availability of glyphosate-free flour is likely to continue to expand, giving consumers more options for making healthier and more informed choices about the food they eat. Of course an easy way to get glyphosate flour is to make your own flour from quality grains that you know are glyphosate free.
Some common ancient grains that can be used to make flour include:
- Spelt: Spelt is an ancient wheat variety that is often used to make flour for baking. It has a nutty flavor and is a good source of protein, fiber, and vitamins.
- Einkorn: Einkorn is one of the oldest known wheat varieties. It has a slightly sweet, nutty flavor and is used to make einkorn flour, which is prized for its nutrition and baking properties.
- Emmer: Emmer is another ancient wheat variety with a rich, nutty flavor. It can be ground into emmer flour and is often used in bread-making.
- Kamut: Kamut is a trademarked name for an ancient wheat variety called Khorasan wheat. It is known for its buttery, rich flavor and is used to make Kamut flour for various baking purposes.
- Amaranth: Amaranth is a pseudocereal rather than a true grain, but it’s often grouped with ancient grains due to its heritage and nutritional profile. Amaranth flour is gluten-free and can be used in gluten-free baking.
- Quinoa: Like amaranth, quinoa is a pseudocereal, but it’s often included in discussions about ancient grains. Quinoa flour is gluten-free and can be used in gluten-free baking.
- Farro: Farro is an ancient wheat variety that has gained popularity in recent years. It has a chewy texture and can be ground into flour for use in bread, pasta, and other baked goods.
- Teff: Teff is a tiny grain native to Ethiopia and Eritrea. It is the primary ingredient in injera, a traditional Ethiopian flatbread. Teff flour is gluten-free and can be used in gluten-free baking.
- Sorghum: Sorghum is a cereal grain that has been cultivated for thousands of years. It’s gluten-free and can be ground into sorghum flour for use in various baked goods.
- Millet: Millet is another ancient grain that can be ground into flour. It’s gluten-free and has a slightly sweet, nutty flavor. It’s often used in gluten-free baking and as a base for flatbreads.
Make your own flour
Making your own flour at home can be a rewarding and sustainable culinary endeavor. While it may not be practical for large-scale flour production, it’s a fantastic way to ensure the freshness and quality of your flour for small-batch baking. Here’s a basic guide on how to make your own flour at home:
Ingredients and Equipment:
- Whole grains of your choice (e.g., wheat, spelt, barley, oats, rice, etc.)
- A grain mill or grinder (manual or electric) We use the Nutrimill.
- A clean, dry container for storing your homemade flour
- Choose Your Grains: Start by selecting the whole grains you want to turn into flour. You can experiment with different types to achieve various flavors and textures. Common choices include wheat, spelt, oats, and rice.
- Clean the Grains: Examine the grains for any debris or foreign objects and remove them. Do not rinse.
- Set Up Your Grain Mill: If you’re using an electric grain mill, follow the manufacturer’s instructions for assembly and settings. If you have a manual mill or grinder, make sure it’s securely clamped to a sturdy surface.
- Adjust the Settings: Most grain mills allow you to adjust the coarseness or fineness of the flour. Choose the setting that suits your recipe, whether it’s for bread, pancakes, or pastries.
- Grind the Grains: Feed the dry grains into the mill’s hopper or grinder. Turn on the machine and let it process the grains into flour. You’ll see the flour coming out of the mill’s outlet.
- Store Your Homemade Flour: Transfer the freshly milled flour into a clean, dry container with a tight-fitting lid. Make sure the container is airtight to keep your flour fresh. Label it with the type of grain and the milling date.
Homemade flour offers a distinct freshness and flavor that can enhance your baking projects. It’s a great way to connect with the origins of your ingredients and take more control over your culinary creations. Plus, you can experiment with various grains to discover unique tastes and textures.
What is Einkorn flour
Einkorn flour is a type of flour made from einkorn wheat, one of the earliest cultivated forms of wheat. Einkorn is considered an ancient grain because it has been grown for thousands of years and has largely remained unchanged through selective breeding. It is distinct from modern wheat varieties like durum, spelt, and common wheat. It’s our favorite ancient grain to use and it doesn’t bother my gluten sensitivities.
Here are some key characteristics and facts about einkorn flour:
- Ancient Origins: Einkorn wheat is believed to have been domesticated around 10,000 years ago in what is now present-day Turkey. It was one of the first crops cultivated by early agricultural societies.
- Genetic Differences: Einkorn wheat has a simpler genetic structure compared to modern wheat varieties. It has a single row of grains on its seed head, while modern wheat has a double row.
- Nutritional Profile: Einkorn flour is known for its relatively high protein content, as well as its higher levels of certain nutrients like minerals and antioxidants compared to modern wheat. It’s a good source of protein, dietary fiber, and essential minerals such as iron and zinc.
- Gluten Content: Einkorn wheat contains a different type of gluten than modern wheat. While it does contain gluten, some individuals with mild gluten sensitivities may find it more digestible. However, it is not suitable for those with celiac disease, as it still contains gluten.
- Flavor and Texture: Einkorn flour has a distinct, slightly nutty flavor and a rich, golden color. When used in baking, it can produce a tender crumb and a slightly sweet taste.
- Baking with Einkorn: Einkorn flour can be used in a variety of baked goods, including bread, muffins, pancakes, cookies, and more. It may require some adjustments to traditional recipes due to its unique characteristics, such as its lower gluten content.
- Availability: Einkorn flour was relatively rare in the past but has seen a resurgence in popularity in recent years, driven by an interest in ancient grains and alternative wheat varieties. You can find einkorn flour in specialty stores, health food stores, or online.
Einkorn flour offers a unique and ancient alternative to modern wheat varieties, and some people seek it out for its potential health benefits and distinct flavor. When using einkorn flour in recipes, it’s important to consider its characteristics and make any necessary adjustments to achieve the desired results.
There are many grains you can make ancient grain flour from. We have not experimented much with other grains than modern wheat or einkorn, but there are many benefits to each of them, so check out the ones listed above if you want to experiment with making your own flour.