A few years ago, I heard about Einkorn for the first time. A food
blogger was "sold" on this grain and was singing the praises of the
new-old type of wheat. Although intrigued, I never tried it. Now that
my daughter has a gluten sensitivity and I have had the opportunity to read this book, einkorn is now on my shopping list.In "Einkorn: Recipes for Nature's Original Wheat" by Carla Bartolucci, the author shares her daughter's severe sensitivity to current wheat and the positive differences changing to einkorn has made in her life.
In addition, this book give a ton of information how to use einkorn, the differences between it and current wheat, and lots of fabulous-looking recipes I can't wait to try including sourdough bread and slow-rise sticky buns.
Disclosure of Material Connection: I was provided a free copy of this book by Blogging for Books in exchange for my honest opinion.
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