Gluten sensitive? Have you heard of this ancient grain? Let the happy dancin’ begin!!!
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EINKORN-Einkorn is a healthy grain with a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids – the natural red, yellow or orange pigments that are found in many vegetables and fruits, and in a few grains. Carotenoids have the medical properties that help in preventing serious diseases such as cancer.
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Why Switch to Einkorn Wheat?
Considering the fact that einkorn is the most genetically primitive and ancient form of cultivated wheat, its very different from the wheat we eat today.
Because Einkorn is easier to digest than modern wheat, it aids digestion. Nutrients are better absorbed, ensuring that you have no tummy problems after consuming a delicious dish cooked with einkorn flour.
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Einkorn has a different kind of gluten compared with modern wheat because it does not contain the D Genome, only the A genome. This is significant because the most popular test for detecting the presence of gluten is based on the presence of the D genome. Although Einkorn does contain gluten, it’s a different type of gluten, and will not fail an Elisa test.
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Einkorn is similar to most plants as it’s a diploid. This means that two sets of chromosomes are present in them, unlike emmer wheat which has four sets, or spelt (and modern bread wheat) which have six sets. Einkorn is clearly the most ancient and purest type of wheat as there are only two sets of chromosomes, meaning that its natural gluten content is low, making it a healthy food.
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We are so lucky to have such a great product from Young Living.
EINKORN CRESCENT ROLLS 🥐
4 cups Organic All-Purpose Einkorn Flour
1 1/4 cups Milk, warmed
1 large Egg
1/4 cup Sugar
1 1/2 teaspoons Salt
1/4 cup Butter (to spread on the dough before rolling)
1 large Egg (for egg wash)
1 tablespoon Water
1 1/2 tablespoons Yeast
Directions
~Spray a large glass bowl with non-stick cooking spray
In a small saucepan on the stove, warm the milk until it’s warm You will want this to be the same temperature as the skin on your wrist. If it is too hot, wait for it to cool before adding to the other ingredients.
~In the bowl of an electric mixer, mix together the yeast, sugar, and warm milk. Stir until the sugar is dissolved. Let sit until it’s frothy.
~Using the dough hook, add the egg, salt, and 2 cups of the all-purpose einkorn flour. Beat on low speed and add flour 1/4 cup at a time until the dough pulls away from the side of the mixing bowl. It’s okay if you haven’t used all of the flour.
~Continue kneading the dough with the electric mixer for 2 more minutes.
~Cover and let the dough rise double in size.
~Knead with the electric mixer again and add more flour, 1/4 cup at a time until the dough pulls away from the sides of the mixer again. (At this point you should have about 1/4 cup flour remaining.
~Spray a baking sheet with non-stick cooking spray.
~Sprinkle the remaining flour onto the countertop and divide the dough into 2 large, equal portions. Add a little of the flour to your rolling pin and roll the dough into a 14″-16″ circle.
~Melt 1/4 cup butter and using a pastry brush, brush the butter on the dough.
~Use a pizza cutter and cut the dough into 8 pie-shaped pieces. Starting with the wide end of the dough, roll, and place on a greased baking sheet in a crescent shape. You should be able to fit 8-10 rolls on a baking sheet.
~In a small bowl, crack one egg and add 1 tablespoon of water. Use a pastry brush and brush the egg mixture on the crescent rolls.
~Put your rolls in a warm place and let them rise to almost double
~Preheat your oven to 350 degrees
~Bake at 350 degrees for 12-16 minutes or until golden brown. Enjoy!
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get your einkorn here: bit.ly/sonyathompson
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