The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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Einkorn (Triticum monococcum L.)

Learning Objective

Einkorn has a higher protein, mineral, and vitamin content compared to modern wheat varieties. It is rich in essential amino acids, antioxidants, and minerals like zinc, iron, and magnesium. This makes it a nutritionally dense option for those looking to improve their diet.You will learn about the lower gluten content: Einkorn has a simpler gluten structure compared to modern wheat varieties. While it is not suitable for those with celiac disease, some individuals with non-celiac gluten sensitivity may find that they can tolerate einkorn better than modern wheat.

Less allergenic gliadins: Einkorn has different gliadin proteins compared to modern wheat. Research has suggested that some of these gliadins in einkorn may be less allergenic and have a lower potential to trigger immune responses. This could make einkorn a better option for those with wheat sensitivities.

Heritage and biodiversity: Einkorn is one of the oldest cultivated grains, and preserving its cultivation helps maintain biodiversity and protect our agricultural heritage. This can also contribute to a more sustainable and resilient food system.

Learning Outcome

You will understand some of the nutritional benefits of einkorn, and that is has a unique flavour and texture: Einkorn has a distinct, nutty flavour and a slightly different texture compared to modern wheat. This makes it an interesting option for those looking to diversify their diets and explore new flavours.

In conclusion, einkorn is relevant today because of its unique nutritional profile, potential benefits for those with dietary sensitivities, and its contribution to agricultural biodiversity. Its distinct flavour and texture make it an appealing alternative to modern wheat varieties.

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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