The only flour I keep in the house these days is Einkorn. After having some minor reactions to regular wheat flour (even organic) I started researching the gluten issue. From a few different sources, I’ve learned that wheat grown in the US has been hybrid so much as the gluten is no longer recognizable to our digestive systems. On top of that, I recently heard, again from a few different sources, that Monsanto’s Roundup is being used by farmers on most wheat right before harvest:
“Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.”
More details as to why (and to the extent) this is done can be found in this article by Sarah Pope, the Healthy Home Economist.
Don’t believe our wheat is being sprayed with Roundup? Then look at this PDF on the Roundup web site — here’s an excerpt. Right from the horse’s mouth.
Of course there are those that will debate this information. I can only say my personal experience has been:
- Anything made from wheat in the US, even organic wheat, causes my belly to bloat and grumble.
- I ate wheat products three times a day in Italy a couple of summers ago, without one single gut reaction.
- Einkorn flour does not bother me one bit. I also prefer the flavor, texture and fragrance of the foods I make with Einkorn flour.
It’s the truth, the whole truth—and I’m sticking to it.
I buy my flour from Jovial Foods in 10 pound bags. My last order was for two bags since I seem to go through it pretty quickly. You can buy 2 lb bags at WholeFoods if you want to just try it out. Some day I’ll own a grain mill and grind the grains myself.
So, onto the biscuits. This is your standard buttermilk biscuit recipe, but I’ve substituted Einkorn flour and milk kefir for the buttermilk. I can’t even tell you how delicious these are! Crunchy on the outside, buttery, soft and moist on the inside—and to die for when served warm and buttered. These go especially great with Snapper Chowder and you can personalize the recipe by adding garlic, cheese, chives or anything else that tickles your fancy!
Biscuits Einkorn Kefir (Buttermilk)
- 2 cups Einkorn flour
- 1 tbsp baking powder
- 1 tsp sea salt (USE LESS if your butter is salted)
- 1/4 tsp baking soda
- 6 tbsp unsalted butter Room temp or chilled are OK
- 1 cup milk kefir or buttermilk
- Preheat oven to 450° F. Cover a baking sheet with parchment paper and set aside.
- Mix flour, baking powder, salt and baking soda in a bowl. Cut butter into small pieces and then cut into flour mixture with fork and knife or pastry blender. When the flour looks grainy, mix in the kefir (or buttermilk). The dough will be thick and sticky.
- Spoon dough onto parchment-lined baking sheet into 12 roughly equal portions.
- Bake at 450° for 10-12 minutes, until golden and the rough peaks begin to brown. Serve while still warm.