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Despre Fainuri Engl
Despre Fainuri Engl
Einkorn in German, einkorn or littlespelt in English, piccolo farro in Italian and espelta petita in
Catalan.
ALAC=Einkorn wheat (from German Einkorn, literally "single grain") can refer either to the wild
species of wheat, Triticum baeoticum, or to the domesticated form, Triticum monococcum.
Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of
chromosomes. About 2,000 years after einkorn wheat, emmer wheat was created by the
hybridization of 2 wild grasses. Consequently, emmer has 4 sets of chromosomes. Kamut
and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and
so contains six sets of chromosomes. Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no
genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of
chromosomes and naturally contains a very different composition of gluten that is easier to digest for
many with non-genetic gluten intolerance.
While I often receive the question, Which is better? or Which is healthier? I struggle to answer that
question. I dont think that any individual grain is necessarily better; rather, theyre marginally different
from one another. The nutrient profile of any given food also changes depending on how you prepare it
in your home; sour leavening, for example, increases the folate content of grain.
Compared to modern varieties of wheat, ancient grains and heirloom wheat berries typically are lower
in gluten (though still higher in protein), as well as higher in micronutrients like minerals and
antioxidants. Einkorn has a higher concentration of beta carotene and lutein than modern wheat
varieties. However, spelt has a marginally lower concentration of B vitamins and phosphorus compared
to modern wheat varieties.
Beyond the three grains collectively called farro, theres also heirloom varieties of wheat notably
Turkey Red Wheat which was brought to the US by Russian and Ukrainian immigrants in the 19th
century.
In terms of which is better, they each offer slightly different flavors, with slightly different attributes in
baking and marginal differences in the content of their micronutrients.
Einkorn is the only form of wheat left on planet earth that is completely unhybridized. It is an ancient
wheat and not to be confused with heirloom wheat varieties such as Red Fife, Halychanka, or White
Sonora, all of which are hybridized.
Science has studied the type of gluten in einkorn, and some stark differences were noted huge
differences, in fact, that incredibly enough make einkorn super digestible even for those with gluten
intolerance.
In order to understand how different the gluten in einkorn is, however, we need to talk about gluten
itself and the different types that are contained in other types of wheat.
What? There are different types of gluten?
Yes there are!