Einkorn

Have you heard about it?  Do you know what einkorn is?

Apparently, it is a little known grain that’s emerging in health food circles as an alternative to wheat for those with gluten sensitivity.  It’s actually known as the “real” wheat as opposed to the hybridized product we know as wheat.   Before I reviewed the cookbook – Einkorn — by Carla Bartolucci, I had no idea that such a thing existed.   However, since the first portion of the book introduced me to this wonder grain I was able to take a look at  the compilation of recipes with my normal four step criteria.  Before purchasing any cook-book I ask myself:

  • How easy are the main ingredients to find?
  • How many ingredients do I need on average per recipe?
  • How simple or complicated are the instructions?
  • Realistically, how many of these recipes am I likely to make?

It took me a while to review this cookbook because I wanted to be fair in my assessment of it.  I decided to go and look for einkorn in health food and upscale supermarkets in my area and in Downtown Manhattan.  Unfortunately for me,  I couldn’t find it at any of the health food or gourmet food markets I went to.  In order for me to be able to use the main product of this cookbook, I would have to order it.   Not at all surprising since information on the web says that this wheat typically doesn’t grow outside of the Fertile Crescent area.

On average, the recipes fall within the 6 – 10 ingredients group; the plus is that the count includes spices that are in an every day normal, non gourmet kitchen.

The simplicity of the instructions was also another plus.  The average was 7 steps and they were not at all complicated; in my opinion, easy enough for even a novice to understand.

Realistically, if I have einkorn on hand, I could see myself making 85% of the recipes in this cook-book.   The layout is visually appealing and four of the recipes already air-marked to try (when my einkorn gets here) are: whole grain caramelized banana bread, salt cod fritters, upside down cherry bars, and sprouted einkorn tabbouleh.  I like the fact that there is somewhat of a balance of the sweet to salty recipes.   An added plus would have been the inclusion of nutritional information for each recipe.

So the big money question is — would I purchase this cookbook on my own?  My answer is maybe.  If I had gluten sensitivity, I’d probably might investigate it as an option.  That is, if I didn’t find another cookbook dedicated to gluten free recipes I liked with a main ingredient that is easily accessible.  With online shopping so easy and prevalent, I suppose ordering would be considered accessible by some.   Accessible to me means being able to pick it up locally.  If not in my immediate area, at least from a surrounding locale.

However, if you do have gluten sensitivity or just want to investigate food preparation with a lighter, more whole, wheat product, I recommend at the very least, checking this book out from the library.  You’d be able to try before you buy and weigh your commitment to a main ingredient that’s a little more pricey and might need to come from on online supplier.

To read more about this cook-book dedicated to the newest wonder grain and the author’s journey to bringing this ancient source of well being back to modern times, visit her website here.

disclaimer: this review was done through my affiliation with Blogging For Books.  Although I received a copy for review, the thoughts expressed are entirely my own.