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Spending nearly a decade working with einkorn in her own kitchen – starting with a sourdough bread starter - Bartolucci became a champion for this ancient species of wheat.įeaturing 100 recipes, her first cookbook, 'Einkorn: Recipes for Nature's Original Wheat' (Clarkson Potter, $25), goes on sale Aug. Her family now grows 3,000 acres of einkorn in Italy. Dating back more than 12,000 years, einkorn is the only wheat that has never been hybridized.īartolucci was able to get seeds and experiment. When Bartolucci started exploring the world of ancient grains, she stumbled across scientists and farmers working with einkorn in Europe.

The more she talked with farmers and others about wheat, celiac disease and gluten sensitivities, the more she learned. She and her husband also run cooking classes and weeklong programs in Italy. Their daughter got sicker and sicker, and after numerous doctor visits, she was diagnosed with a gluten sensitivity.īartolucci, the founder of Jovial organic food line and Bionaturae, was already in the food business. When their daughter came along, they didn't give food allergies much thought. All thoughts, opinions and views expressed in this review are my own.Carla Bartolucci grew up eating traditional Italian breads and pastas. I received this book from Blogging for Books for this review. Learn more about Carla Balducci at her website:. Those are the recipes shared in the cookbook published in August 2015.

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After much trial and error, Carla was able to devise recipes for a variety of breads using the flour ground from einkorn. Carla’s quest for healthier foods for her family led her into the world of ancient wheat.Īfter investigation, Carla met a group of local Italian farmers and were able to grow einkorn. Her daughter was diagnosed with symptoms indicative of a gluten intolerance. Click here.Ĭarla Bartolucci,her husband and family live in Italy and Connecticut.

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Published in August 2015 by Clarkson Potter Publishers this book should be in the library of every gluten free cook. Table of Contents features Breads & Crackers, Quick Breads & Breakfast, Cookies & Cakes, Pies Tarts Patries & Puddings, Pizza Pasta & Savory Main Dishes, and Street Food. With recipes for porridge, scones, pudding and tarts, Carla covers the menu from breakfast to dinner and appetizer to dessert!įor a preview inside Einkorn, Recipes for Nature’s Original Wheat, click here.īeautifully photographed, well researched and written for the reader who wants to understand the reason why a recipe works. Recipes span the range from basic sandwich bread to fancy rolls, pizza crusts, and sweet deserts. Step by step instructions, European and American measurements and photos of the steps or the end product are included in the recipes. Included in the book are charts explaining the steps for creating sour dough starter, photo collages depicting those steps and multiple recipes using the starter to form bread, rolls and crusts. Baking and cooking methods used with modern wheat must be modified to accommodate einkorn’s characteristics.

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Yes, there is gluten in einkorn, but the protein that is formed when einkorn flour is mixed with water is explained in the very first chapter of Carla’s book.Īfter explaining what einkorn is, Carla devotes an entire chapter to the instruction of how to work with this ancient wheat. The protein content is much higher than other grains and wheat varieties. The wheat is vastly different from what modern wheat farmers grow. Written by Carla Bartolucci after a personal experience with the challenges of finding good gluten free breads, this book is as inspiring as it is educational.Įinkorn is an ancient wheat, unaltered by modern crossbreeding and cultivation methods.

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Full of beautiful photography and easy to follow recipes, this book is worth reading! Are you looking for gluten free baking recipes? Einkorn Recipes for Nature’s Original Wheat is a beautiful book and a good read.