If you're looking for an easy way to convert modern wheat recipes to work with einkorn flour, this einkorn conversion chart is the cheatsheet you need! Whether you need to convert an all-purpose flour recipe to all-purpose einkorn, or want to turn an all-purpose recipe into a whole wheat recipe (and anything in between), we've got you covered!
Einkorn flour is nothing new – in fact, it’s the original grain! It has more protein and a completely different gluten type than modern wheat, which makes it suitable for many with gluten sensitivities.
NOTE: We've helped over 16 million people, including MANY celiacs discover the joys of einkorn flour. We had 3 diagnosed celiacs in our family, and have served einkorn goods to people so celiac that they carried an EpiPen! NO ONE has ever had a reaction, and many people were so shocked that they had tests with their doctor to confirm... and yep. NO REACTION!
Our family was gluten-free for over 15 years before we found einkorn – and when we discovered that we had no reaction, we went all in! And we haven’t looked back since!
But because of the differences between einkorn four and modern wheat, it can be difficult to translate modern wheat recipes for use with einkorn flour.
It's been my mission for the last 9 years to master cooking and baking with einkorn flour – and I share those tried and true einkorn recipes here on A Modern Homestead.
While einkorn has become the saving grace for many in the health and gluten-free communities, it's not without a learning curve when you start to bake with it. If you're new to einkorn, be sure to read all about einkorn flour here!
So, in an effort to help get you past that curve as quickly as possible, I’ve created this resource for you so that you can skip the trial and error phases I’ve gone through, and just go right into baking amazing einkorn products for your family!
Whether you are trying to convert an old family recipe, or you're just trying new recipes from non-einkorn sites, this einkorn conversion chart will help you understand exactly what you need to do in order to get the perfect einkorn baked goods.
In this sheet, I share all the tips and tricks I’ve developed over the last 9 years of working exclusively with einkorn flour!
GET THE CHEATSHEET BELOW!
Keeping Track of Your Recipes
While you're converting recipes, it's important to keep a notebook with exactly what you did! This way you don't have to do it over and over again, and if you need to make fine tweaks over time, you can.
Even if you're not converting recipes, but you just want one place to keep everything, this notebook is a great resource!
Einkorn Conversion FAQs
Are powered ginger and ground ginger the same thing?
Yes! You can find this on your local grocery spice aisle. It goes by both names and they can be used interchangeably.
Why do you add ginger to einkorn goods with yeast?
Ginger is a centuries-old method for enhancing the rise and creating a softer texture when baking. For einkorn, it helps overcome that dense texture that so often comes from baking with einkorn and yields a much stronger loaf as well. And you can't taste the ginger at all!
What if I'm using freshly milled flour?
If you are grinding your own einkorn flour at home, you can use the whole wheat sections of the chart to convert the recipe. Just make sure that you are using the same amount of freshly milled flour by WEIGHT and not by volume. A cup of whole wheat einkorn is about 105g, so use 105g of freshly milled flour per cup of whole wheat einkorn instead.
What does it mean on the chart when it asks "if the recipe contains yeast or sourdough"?
This refers to bread recipes, donuts, or anything that contains yeast or sourdough starter as an ingredient. The suggestions for those recipes are different from non-yeast recipes like cookies, muffins, and so on.
Even More Einkorn Resources
If you're looking for more einkorn recipes, here are a few reader favorites to help you get started! And be sure to review our full collection of tried-and-true einkorn recipes as well!
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.
Because of this, a great conversion rate in recipes is to use an extra 1/4 cup of einkorn for every 1 cup of all purpose. This will help accommodate for the lack of moisture absorption. You can also use the same amount of flour but just decrease the liquid by 1/4 cup.
Yeasted einkorn dough doesn't rise like modern wheat dough.
This is particularly true with einkorn bread. Don't expect big, fluffy dough during the initial rise. Yeasted einkorn dough does not double in size like modern wheat yeasted dough. This can also be expected when baking the dough.
Put 1/2 cup of einkorn flour in a small jar and mix with 1/3 cup of water. Then thoroughly mix in a teaspoon of your existing starter. At 80F, I'd leave it out for maybe 2-3 hours and then store in the fridge. Viola.
Einkorn flour can be substituted for all-purpose flour in some recipes, but adjustments to the recipe may be necessary due to einkorn flour's different properties and gluten content.
While einkorn is high in protein, its gluten properties aren't the same as modern wheat. This results in a dough that can be overly sticky and wet by the end of bulk fermentation.
It lacks the gluten proteins that trigger symptoms of gluten sensitivity. It is higher in protein and lower in carbohydrates than modern wheat. It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat.
Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.
Einkorn bread, even when made with an active starter, is denser than bread made with modern wheat because it's weak gluten does not have the strength to hold large bubbles. When you start to bake with a new starter, your bread is bound to bake up dense because it takes a number of loaves of bread to get good results.
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes and cookie recipes. However, sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%. When consulting jovial's recipe section, it is best to work with a kitchen scale.
One cup of whole grain wheat flour has about 87 carbohydrates. One cup of whole grain einkorn flour has about 51 carbs. So, there is quite a difference. It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat.
One of the most common questions we get “Is einkorn safe for me?” Einkorn is wheat and it is not recommended for those with Celiac disease. However for those who are not celiac, but are gluten sensitive, einkorn can be a great solution. You may have heard it is very low in gluten.
What can I substitute for einkorn flour? Some of the best substitutes include spelt flour, whole wheat flour, all-purpose flour, buckwheat flour, amaranth flour, and almond flour. Each of these options offers its own unique flavor and nutritional profile, allowing you to choose the one that best suits your needs.
Can I use einkorn flour in my sourdough starter? Yes. There is a little tweaking that needs to be done since einkorn doesn't absorb as much liquid as regular flour. So I will feed my einkorn starter a ratio of 1 to 1/2 flour to water.
However, allowing it to soak breaks down the phytic acid and makes if better for you and easier to digest but if you don't have time, this step can be skipped.
Because einkorn contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter. Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.
Si t your packaged einkorn lour through a fine sieve or lour si ter before measuring. Just like with all flours, sifting packaged einkorn flour will give you a much more accurate measurment.
It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat. Dr. Davis wrote this in his book Wheat Belly after testing himself on einkorn bread, “Blood sugar at the start: 84 mg/dl.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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