I want to adapt some favorite recipes to using Einkorn flour. I want to know some guidelines.

One response to “Guidelines

  1. Einkorn may be substituted cup for cup with regular wheat flour in some muffin, pancake, cakes and cookie recipes. It is always best to weigh your ingredients for the most accurate results. Also, einkorn absorbs liquids much slower than regular wheat so the dough will be sticky. When making bread with yeast, it is better to under-proof than over-proof with einkorn because einkorn’s gluten is weaker than modern wheat.
    There is a lot more information under the einkorn tab on the website.

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