If you're looking for an easy way to convert modern wheat recipes to work with einkorn flour, this einkorn conversion chart is the cheatsheet you need! Whether you need to convert an all-purpose flour recipe to all-purpose einkorn, or want to turn an all-purpose recipe into a whole wheat recipe (and anything in between), we've got you covered!
Einkorn flour is nothing new – in fact, it’s the original grain! It has more protein and a completely different gluten type than modern wheat, which makes it suitable for many with gluten sensitivities.
NOTE: We've helped over 16 million people, including MANY celiacs discover the joys of einkorn flour. We had 3 diagnosed celiacs in our family, and have served einkorn goods to people so celiac that they carried an EpiPen! NO ONE has ever had a reaction, and many people were so shocked that they had tests with their doctor to confirm... and yep. NO REACTION!
Our family was gluten-free for over 15 years before we found einkorn – and when we discovered that we had no reaction, we went all in! And we haven’t looked back since!
But because of the differences between einkorn four and modern wheat, it can be difficult to translate modern wheat recipes for use with einkorn flour.
It's been my mission for the last 9 years to master cooking and baking with einkorn flour – and I share those tried and true einkorn recipes here on A Modern Homestead.
While einkorn has become the saving grace for many in the health and gluten-free communities, it's not without a learning curve when you start to bake with it. If you're new to einkorn, be sure to read all about einkorn flour here!
So, in an effort to help get you past that curve as quickly as possible, I’ve created this resource for you so that you can skip the trial and error phases I’ve gone through, and just go right into baking amazing einkorn products for your family!
Whether you are trying to convert an old family recipe, or you're just trying new recipes from non-einkorn sites, this einkorn conversion chart will help you understand exactly what you need to do in order to get the perfect einkorn baked goods.
In this sheet, I share all the tips and tricks I’ve developed over the last 9 years of working exclusively with einkorn flour!
GET THE CHEATSHEET BELOW!
Keeping Track of Your Recipes
While you're converting recipes, it's important to keep a notebook with exactly what you did! This way you don't have to do it over and over again, and if you need to make fine tweaks over time, you can.
Even if you're not converting recipes, but you just want one place to keep everything, this notebook is a great resource!
Einkorn Conversion FAQs
Are powered ginger and ground ginger the same thing?
Yes! You can find this on your local grocery spice aisle. It goes by both names and they can be used interchangeably.
Why do you add ginger to einkorn goods with yeast?
Ginger is a centuries-old method for enhancing the rise and creating a softer texture when baking. For einkorn, it helps overcome that dense texture that so often comes from baking with einkorn and yields a much stronger loaf as well. And you can't taste the ginger at all!
What if I'm using freshly milled flour?
If you are grinding your own einkorn flour at home, you can use the whole wheat sections of the chart to convert the recipe. Just make sure that you are using the same amount of freshly milled flour by WEIGHT and not by volume. A cup of whole wheat einkorn is about 105g, so use 105g of freshly milled flour per cup of whole wheat einkorn instead.
What does it mean on the chart when it asks "if the recipe contains yeast or sourdough"?
This refers to bread recipes, donuts, or anything that contains yeast or sourdough starter as an ingredient. The suggestions for those recipes are different from non-yeast recipes like cookies, muffins, and so on.
Even More Einkorn Resources
If you're looking for more einkorn recipes, here are a few reader favorites to help you get started! And be sure to review our full collection of tried-and-true einkorn recipes as well!
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.
Einkorn Flour absorbs less water and at a much slower pace than all purpose flour. Because of this, a great conversion rate in recipes is to use an extra 1/4 cup of einkorn for every 1 cup of all purpose.
Einkorn's gluten is weaker than normal flour, so when you let a loaf of bread made with dry active yeast rise, don't let it proof to the old standard “let the dough rise until it has doubled in size.” If the dough rises too much, it will deflate in the oven.
While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.
Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.
If you are grinding your own Einkorn, do not expect it to rise as high as modern white bread. This is true with all whole flour breads. Because Einkorn has a completely different type of Gluten than modern wheat, it does NOT need to be kneaded very long at all.
Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.
Einkorn, along with its other virtues, contains 3 to 4 times more Beta-Carotene than our wheat today. We like that because beta-carotene is an antioxidant. It protects the body from free radicals that damage our cells and cause some severe illnesses like cancer and heart disease.
The basic formula is: 24 ounces of water by weight, 32 ounces flour by weight, or 750 grams water/1,000 grams flour. But because the gluten is lower, the rise was less exuberant, the resting loaf spread sideways, and the result was denser than what I get with white all-purpose flour.
Can I use einkorn flour in my sourdough starter? Yes. There is a little tweaking that needs to be done since einkorn doesn't absorb as much liquid as regular flour. So I will feed my einkorn starter a ratio of 1 to 1/2 flour to water.
While not necessary, we recommend soaking the einkorn wheat berries in the evening before going to bed. Place the grains in a bowl with twice the volume of water and let stand overnight.
Einkorn flour absorbs liquid differently than all-purpose flour, which means that recipes using einkorn flour may require a bit more flour (1/4 cup) or using less liquid. You can also use a 1:1 substitution ratio and add a more absorbent flour into the mix, such as coconut flour.
One cup of whole grain wheat flour has about 87 carbohydrates. One cup of whole grain einkorn flour has about 51 carbs. So, there is quite a difference. It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat.
Einkorn Wheat is the most ancient wheat and it should be avoided if you have celiac disease. However, it can be a healthful grain for those with sensitivity to gluten.
Einkorn absorbs less liquid than wheat flour, so you will want to feed the starter a ratio of 1 to 1/2 flour to water. Since einkorn is a little more expensive than wheat flour or all-purpose, I feed my starter with 1/2 cup flour and 1/4 cup water.
Whereas all-purpose flour removes some of the bran, einkorn flour is a whole grain flour, meaning that nothing has been removed. This gives einkorn flour more nutrients and a more distinctive, nutty flavor that can complement a variety of baked goods, such as bread, pizza dough, and pancakes.
Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.
SOAKING. While not necessary, we recommend soaking the einkorn wheat berries in the evening before going to bed. Place the grains in a bowl with twice the volume of water and let stand overnight. Therefore, for 1 cup of einkorn, you will need 2 cups of water.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
