Einkorn is the great-great-great-great-great-(you get the picture)-grandmother of all other wheats. It’s the oldest wheat variety out there. It’s also high in protein, iron, thiamine, dietary fiber, B vitamins, and the antioxidant lutein. “It tastes bran-y,” says Roxana Jullapat, the author of the cookbook Mother Grains (out April 2021). “It can get a little milk-chocolaty too. Shortbread is a good canvas for it because it brings out that richness. And einkorn loves butter.” Make sure to use einkorn flour labeled “whole grain,” which has been ground with the whole kernel (that’s where all the nutritious goodness and flavor is). All-purpose einkorn flour isn’t the same. Jullapat’s favorite einkorn is from Grist & Toll, a whole-grain mill in Pasadena, CA.
