Have problems digesting modern wheat products? I'm not surprised, most of them are more "frankenwheat" than the grains that grew wild for millions of years. I'm one of those folks and even though I tested negative for Celiac I spent most breakfasts eating around the family table wishing I could have some toast as most heavily processed bread upset my stomach.
Modern wheat has been hybridized through years and years and millions and millions of dollars in research. The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. In and of itself that's not a bad thing but many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.
Try some Einkorn wheat. Einkorn has an entirely different genetic makeup than modern wheat. I get mine now from Young Living, where you can buy it in 2-pound bags.
Most modern wheat is a hybrid of many different grains and grasses. Einkorn has 14 chromosomes, whereas modern wheat has 42 chromosomes which change the gluten structure. That is one of the reasons many people sensitive to gluten eat it without any issues at all. Einkorn is also considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
Einkorn is the world’s most ancient wheat and the only wheat that’s never been hybridized. Einkorn is a delicious, healthy alternative to modern, mass-market wheat as it was one of the first foods planted, at the birth of agriculture 10,000 years ago. It grew wild for millions of years before that
Einkorn isn’t just rich in history and nutrients, it’s also very flavorful. Intensive farming stripped most wheat of its taste along with its nutritional value. Go back to nature’s original wheat for a surprisingly pleasant taste that doesn't need a lot of spreads or butter to taste moist and wonderful.
Einkorn is packed with more nutrients, vitamins, and dietary minerals than regular wheat. Einkorn has 40% more protein and 15% less starch than commercial wheat, plus abundant B Vitamins and trace minerals like iron.
However, it does bake up a little differently than regular flour so liquids need to be reduced by 15 - 20%. That being said there are a lot of recipes online specifically FOR this flour and I tried my first one for the bread machine that made bread just perfect for sandwiches. I couldn't be more pleased with the texture and taste. My husband used it for his sandwiches for his lunchbox this week and loved it and it made great toast.
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INGREDIENTS
¾ cup (195g) of milk, warmed (about 82-8f degrees F).
½ cup (188g) of water, warmed
2 tablespoons butter, melted
1 tablespoon extra virgin olive oil
2 tablespoons sugar
1¼ teaspoons sea salt
4 cups (480g) einkorn flour
1 ½ teaspoons active dry yeast
INSTRUCTIONS
I used the Whole Wheat Cycle on my machine, approximately 5 hours from start to finish.
Add the liquids, fats, sugar, and salt to the loaf pan.
Place the flour on top of the liquids.
Make a shallow well in the center of the flour and add the yeast
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Use the Whole Wheat Cycle if you don't have a custom cycle but if you DO have a custom cycle the Jovial folks recommend this: Preheat off, Knead 10 minutes, Rise 1: 45 minutes, Knead 2: 5 minutes, Rise 2: 30, Rise 3: Off, Bake: 50 minutes. Crust: medium or dark. (*Omit second knead if setting is not available on your machine).
Once the cycle is complete, remove the pan from the machine and allow the loaf to cool for 5 minutes.
Turn out the bread on a cooling rack and allow to cool for 1 to 2 hours before slicing. Slicing warm einkorn bread is not recommended.
