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Einkorn and celiac disease

 
gardener
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Has anybody had any experience wirth einkorn flour and gluten intolerance?
 
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I have pleasantly dealt with my sons gluten intolerance through raw milk fermenting of all grains, seeds and flours (Nourishing Traditions' way) so I have no idea about einkorn flour, have you tried a Google search?
 
Robert Ray
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Jamie
  There have been some studies that show einkorn is more digestable for those with celiac disease. Some indication that the hybridization increased gluten and an old wheat assention like einkorn might not have as much as newer grains. I was just wondering if there was any first hand experience. I have aquired some seeds and am going to see what kind of bread it makes.
 
Jami McBride
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Thanks for the info Robert, that's interesting isn't it.

Be sure to post back and let us all know your experience with it.
 
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Gosh, Robert, I've never heard of einkorn. As "an old wheat assention" is it fairly similar to wheat, or spelt or is it more like one of the other ancient grains like kamut or quinoa?

I'm not celiac per se, but I'm so sensitive to gluten that if I have a stir-fry with a tablespoon or two of regular soy sauce, the little bits of wheat in that will give me a headache for two days afterward. I would be afraid there would be plenty of gluten in something made out of einkorn to get to me.

 
Robert Ray
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Still learning as I go. I guess most modern wheats come from emmer wheat.
My other half and her relatives are gluten intolerant and though I can make a good loaf of gluten free bread it's just not the same as wheat.

http://www.bio-oz.com.au/ancientgrain_pages/einkorn.html

http://www.einkorn.com/
 
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Jocelyn Campbell wrote:
Gosh, Robert, I've never heard of einkorn. As "an old wheat assention" is it fairly similar to wheat, or spelt or is it more like one of the other ancient grains like kamut or quinoa?


All are a kind of wheat except quinoa which is not a grain at all. Kamut, acording to the wiki page is a brand of wheat of the type khorasan.  The unique thing about einkorn (I read at some of the sites quoted) is that the gluten is different... It is the same with casein, the stuff in cows milk is not the same as the stuff in goats milk. If it was just amount... I would think rye flour would be better than any of them.


I'm not celiac per se, but I'm so sensitive to gluten that if I have a stir-fry with a tablespoon or two of regular soy sauce, the little bits of wheat in that will give me a headache for two days afterward. I would be afraid there would be plenty of gluten in something made out of einkorn to get to me.



Sounds almost like leaky gut... do you have any problem with milk products? Anyway, sounds like you are dealing with it fine. You can get soy sauce with no wheat in it BTW.
 
Jocelyn Campbell
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Robert Ray wrote:
Still learning as I go. <snip> My other half and her relatives are gluten intolerant and though I can make a good loaf of gluten free bread it's just not the same as wheat.



Mostly, I just avoid grains as much as I can these days, but for GF baking, check out:

http://glutenfreegirl.com/
http://glutenfreegirl.com/gluten-free-holiday-baking-2010/.

That second page link talks about weighing GF flours instead of measuring. Her understanding of GF flours and textures is pretty amazing. Plus, she's moving toward more whole foods cooking, so I'm excited to see her recipes evolve.  If I do bake with grains, my fave flours to use are sorghum and tapioca starch.

And yes, Len, it might be leaky gut, as I have been attempting to mitigate/treat yeast issues off and on for over 20 years. (I have been reactive to dairy since birth, actually.)

Been GF for almost 16 years, so I'm quite familiar with wheat free tamari.  Went off gluten for my son who reacted to it in my breast milk and voila! my sinus headaches disappeared!

I plan to keep improving my "inputs," and trying new things, but I don't know that I'll resolve the gluten issue in this lifetime.  I don't miss bread because I feel so much better without it.

Good luck with the baking Robert!
 
Len Ovens
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Jocelyn Campbell wrote:

That second page link talks about weighing GF flours instead of measuring. Her understanding of GF flours and textures is pretty amazing. Plus, she's moving toward more whole foods cooking, so I'm excited to see her recipes evolve.  If I do bake with grains, my fave flours to use are sorghum and tapioca starch.


Garbanzo bean flour seems to work well too.


And yes, Len, it might be leaky gut, as I have been attempting to mitigate/treat yeast issues off and on for over 20 years. (I have been reactive to dairy since birth, actually.)



My son is high functioning autistic. he has been leaky gut. We found the casein affected him more than the gluten. There is a bread recipe in a book called "breaking the vicious cycle" that uses no gluten and in fact no starch either. It uses almond flour and the crumb is about as close to wheat bread as I have ever seen (or tasted)... we have had to change it though as Mark can't have the dry curd cottage cheese. We have been able to use a "mock farmers cheese" (non-dairy) with not bad results though it doesn't "rise" as much. I make wild yeast bread for the rest of the family as well.

Mark is also sensitive to anti-biotics that have been fed to beef or the chickens who lay the eggs he eats. He eats a lot of meat and eggs as well as veggies and fruit, but no starch or processed sugars. It seems to help.
 
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Jocelyn Campbell wrote:Been GF for almost 16 years, so I'm quite familiar with wheat free tamari.  Went off gluten for my son who reacted to it in my breast milk and voila! my sinus headaches disappeared!

It sounds more like wheat allergy rather than gluten intolerance but in either case avoiding wheat is the answer of course so all is well that ends well.
 
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Hi Robert, I LOVE LOVE LOVE einkorn flour. I am in the process of completely switching my household to it from organic spelt and organic white wheat that we've been using for years.

If you go to my blog on the subject there are numerous testimonials of folks with even severe gluten intolerance that have no trouble with einkorn:

http://www.thehealthyhomeeconomist.com/the-4-reasons-why-im-switching-to-einkorn-wheat/
 
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I plan on growing some einkorn wheat this year myself. I bought two packets earlier this year as soon as they came back in stock from Adaptive Seeds. I should have enough seed to plant two beds full of wheat this fall. I have not been able to find any consistent yield rate for einkorn wheat. I have found figures as low as 1536 lbs per acre and as high as 4200 lbs per acre. Based on these figures, I could get anywhere from one to three lbs of hulled grain from my beds.

I think I might have some kind of non-celiac gluten sensitivity. I've had digestive issues throughout my childhood that never significantly improved untill I removed gluten from my diet halfway through high school. I'm hoping I don't react to the gluten in einkorn wheat like I do with industrial dwarf bread wheat.

Before I even make sourdough bread out of this ancient grain, I will need to learn how to work with grains that have a low gluten content. The dough should be far stickier and less stretchy than modern refined bread flour, so it might require hydration levels greater than 100%. Based on my research, the easiest way to create a sour starter might be by fermenting raisins in a bowl of lukewarm water with sugar and molasses for one week and then straining the liquid from the bowl to be used as a levain.

Additionally, I have to figure out how to mill the grain to make flour. I currently have no grain mill yet and I broke my food processor last time I tried to use it to grind dent corn into meal.
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Packets on einkorn seed
 
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I have grown Einkorn wheat in the past, but I don't grow it any more, because it was too difficult to de-hull.
 
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