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Einkorn Flour Recipes: A Beginners Guide with Conversion Chart

New to einkorn flour? Start here! This beginner’s guide includes easy einkorn recipes, baking tips, and a free einkorn conversion chart to help you get started.

tinhateats
October 5, 2024
Updated June 21, 2025
9:22 am
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I’ve been on an einkorn flour journey for many years now, and it’s truly been a blessing to find a flour that has never been hybridized, is easy on my gut, and can easily replace every day all purpose flour!

This nutrient-rich, ancient grain offers a unique flavor and texture that’s perfect for everything from muffins to bread to pastries, cakes, and even pizza crust. Its unique flavor and texture, combined with its nutritional benefits, make it a perfect choice for baking.

At first, I was a bit skeptical—could einkorn really taste as good as regular wheat flour? And was it truly a healthier alternative? But after my first batch of einkorn muffins, I was completely hooked. The flavor was subtly sweet with a nutty undertone that made every bite irresistible, and the texture? Soft, tender, and perfectly fluffy without being dense.

From that point on, einkorn flour became a staple in my kitchen. I experimented with everything from breads and pastries to pancakes and pizza crust. Each and every time, I was impressed with the results. The flavor was consistently delicious, and the nutritional benefits were undeniable.

One of the things I love most about einkorn flour is its versatility. It can be used in almost any recipe that calls for regular wheat flour. Whether you’re a seasoned baker or just starting out, einkorn flour is a great option to try, especially for those who may fall under the gluten sensitive umbrella.

What Is Einkorn Flour?

Einkorn flour comes from einkorn wheat (Triticum monococcum), the oldest known variety of wheat, dating back over 10,000 years. It’s considered a true ancient grain, meaning it has never been hybridized or genetically modified like modern wheat.

Einkorn has a different gluten structure—weaker and more delicate—which makes it easier to digest for many people (though it’s not gluten-free). It’s also naturally richer in protein, essential amino acids, carotenoids, and antioxidants, giving it a golden color and a slightly sweet, nutty flavor.

Because einkorn grows in its original form, it retains much of its natural nutrition and purity, making it a wholesome alternative to modern flours.

Does Einkorn Flour Go Through the Same Refining Process as Modern Wheat?

When modern wheat is turned into white flour, the bran and germ are removed to create a finer texture and longer shelf life. Unfortunately, that process also removes many natural nutrients—especially fiber, B vitamins, iron, and healthy fats.
To make up for that loss, manufacturers later “fortify” or “enrich” the flour by adding back certain synthetic vitamins and minerals

In my opinion, this is a big reason many people struggle to tolerate modern wheat. It’s often not just the gluten—it’s the combination of synthetic fortification, which our bodies don’t always absorb as efficiently as the natural nutrients found in whole grains, and the lack of fiber from removing the bran and germ. Fiber plays a key role in supporting digestion and gut health, so when it’s stripped away, both digestion and nutrient absorption can be affected.

So, how is einkorn different?

All-purpose einkorn is made by sifting out only part of the bran, not by completely removing the bran and germ through roller milling.
It’s stone-milled, which is gentler and keeps more of the grain’s natural nutrients and oils intact.
That means it still retains more flavor, color, and nutrition than conventional white flour.
Because einkorn isn’t stripped down as aggressively, millers don’t need to “enrich” it afterward.
You’re getting the nutrients the grain naturally provides—no synthetic vitamins or minerals added back in.

Key Differences Between Einkorn Flour and AP Wheat Flour

Feature	Einkorn Flour	All-Purpose (AP) Wheat Flour
Protein and Nutrients	Naturally higher in protein, B vitamins, carotenoids, and minerals.	Many nutrients are lost during refining; only partially restored through fortification.
Gluten Content	Lower gluten content, which may require longer rise times and adjustments to liquids in recipes. Gluten helps trap moisture, so baking may differ slightly.	Higher gluten content for elasticity and structure; rises predictably.
Digestibility	Often easier to digest due to lower gluten content. Note: Not gluten-free.	Can be harder to digest for some because of higher gluten and lack of natural fiber.
Yeast Breads	May take longer to rise because of lower gluten; second rise doesn’t need to be as long as with AP flour.	Rises reliably and quickly with standard rise times.
Flavor and Texture	Slightly nutty, subtly sweet flavor; naturally denser and chewier, though techniques can produce lighter, fluffier results.	Mild, neutral flavor; generally produces lighter, softer baked goods.

Hydration & Baking Behavior

This post is mainly about non yeast/non sourdough breads however I do think its important to understand a little bit about einkorn’s hydration levels in yeast and sourdough, because it can play a key role in understanding einkorn’s hydration in cookies and quick breads as well.

You have probably wondered how einkorn hydration affects the dough and if einkorn flour needs more or less water added. This depends on what you’re making.

Einkorn in Cookies, Muffins, and Quick Breads

No, einkorn doesn’t need more hydration here — in fact, you often need less than modern wheat recipes call for.

Why: In quick breads, you’re not developing gluten structure — too much moisture = gummy or sunken texture.
Einkorn already creates tender baked goods with less liquid.
Overhydrated batters lead to flat cookies or dense muffins.

Bottom line: Use less hydration or carefully reduce liquids in cookies and muffins. Trust the texture over the measurement.

Einkorn in Yeast & Sourdough Breads

Yes, Einkorn typically needs more hydration here compared to modern wheat.

Why: It has a different gluten structure and absorbs water slowly.
Typical hydration: ~70–85% for lean doughs (like sourdough)- although I do think 85% hydration is on the high end and prefer closer to 70%. A lean dough is a simple dough, it includes water, flour, salt, sourdough or yeast.
Resting Helps Absorption: A rest period (autolyse) of 30-60 minutes before kneading or shaping lets the flour fully hydrate and improves texture. This is especially helpful with sourdough breads.
Enriched yeast doughs (with milk, egg, butter, sugar): Work better with slightly lower hydration, since fats add moisture and help contribute to the softness of the dough. Too much water on top of that can result in heavy, squat rolls that don’t rise well.
Fat and Enrichment Improve It: Einkorn works best in enriched doughs (egg, oil, milk, or buttermilk) to support structure and softness, especially in cinnamon rolls or cookies. An enriched dough is a dough that includes, milk, sugar, egg, oil etc.

Bottom line: Yes, einkorn needs more hydration in yeast/sourdough breads, but with careful balance.

Can Einkorn Flour Be Substituted for Regular Flour?

Yes, einkorn can often be swapped 1:1 for all-purpose flour by volume, but you may need to adjust liquid or flour slightly depending on the recipe.

In quick breads and cookies, a 1:1 replacement should work fine, however if the dough feels loose, reduce liquid by 10–20% or add a touch more einkorn flour.
In yeast or sourdough doughs, you may need to increase hydration, not reduce it, since einkorn absorbs slowly and stays stickier.

Freshly Milled Einkorn vs Store Bought Einkorn Flour: What You Need To Know

If you’re baking with einkorn, you might notice that not all flour behaves the same. One big factor? Whether it’s freshly milled or store-bought. The difference comes down to how the gluten behaves—and it can change everything from dough handling to the texture of your final baked goods.

Measuring Matters:

Freshly milled flour is lighter than commercial einkorn flour. Typically, for every 1 cup of store-bought einkorn flour, you’ll need 1 1/4 cups of freshly milled flour—unless you weigh it.

Pro tip: Measure your flour by weight for consistent results.

1 cup of einkorn flour = 120 grams.
Using a kitchen scale ensures accuracy, especially with freshly milled flour.
My favorite scale for this is the kitchen Aid dual platform digital food scale. Affordable and perfect for bakers just getting started.

How the Gluten Differs

Gluten is the main player in dough structure, and it behaves differently in freshly milled vs. store-bought einkorn flour:

1. Gluten Strength & Elasticity

Freshly milled: Gluten is delicate and less elastic. Dough can tear easily, so handle gently. You may also notice that ingredients like heavy mix ins tend to sink to the bottom of your dough because the fragile gluten network can’t fully support them.
Store-bought: Slightly stronger gluten due to mild oxidation during storage; dough is easier to shape.

2. Water Absorption

Freshly milled: Absorbs more water thanks to intact bran and germ; dough may feel wetter or slacker.
Store-bought: Absorbs less water; more predictable, behaves like all-purpose flour.

3. Flavor & Texture Impact

Freshly milled: Nuttier, more pronounced flavor; dough feels softer but can spread more.
Store-bought: Milder flavor and predictable behavior; perfect for structured breads or rolls.

4. Handling & Kneading

Freshly milled: Minimal kneading is key—overmixing can break gluten. Best for muffins, flatbreads, or rustic loaves.
Store-bought: Can tolerate longer kneading; ideal for rolls and classic bread loaves.

5. Baking Adjustments

Freshly milled: You may need slightly less liquid; expect some extra spreading.
Store-bought: Standard liquid ratios work well; results are consistent.

Which Should You Choose?

Freshly milled flour: Ideal if you want exceptional flavor, texture, and nutrition.
Store-bought flour: Best if you value convenience, consistency, and affordability.

Knowing these differences will help you tweak your recipes for perfect results every time, whether you’re baking rustic bread, muffins, or sweet treats.

Does Einkorn Flour Contain Gluten?

Einkorn does contain gluten, but at a lower content than regular wheat. Its simpler gluten structure can make it easier to digest for some people with mild gluten sensitivity. However, Einkorn is not gluten-free and is not safe for individuals with celiac disease. If you have severe gluten intolerance or celiac disease, consult your doctor before trying Einkorn flour.

Tips For Baking Breads With Einkorn Flour

When baking bread with einkorn flour, a few essential tips can make a big difference in the texture, flavor, and overall success of your loaf. Whether you’re a seasoned baker or just starting out, these tips will help you master einkorn bread.

1. Substituting Einkorn for Regular Flour

Einkorn can typically be substituted 1:1 by volume for all-purpose flour.
Adjust liquids as needed: reduce by 15–20% in some recipes, especially in quick breads or enriched doughs.
Enriched doughs (with milk, eggs, butter, or sugar) generally need less hydration than lean doughs.

2. Hydration and Rest

Einkorn absorbs liquid more slowly than modern wheat.
Allow dough to rest before adding more flour to ensure proper hydration.

3. Kneading

Be mindful not to over-knead; delicate gluten in einkorn can be easily overworked.
Extensive kneading is usually not necessary, unlike with regular wheat flour.
A brief knead helps with shaping and produces a supple dough.

4. Rising and Proofing

Limit the second rise to 50-60% to prevent deflation.
Avoid over-proofing, especially in recipes that require a second rise.
Low gluten content can delay rising, so patience is key.

5. Understanding Enriched Dough

Enriched dough: includes more than water, yeast, salt, and flour—ingredients like butter, eggs, milk, or sugar.

These ingredients:

Add richness and tenderness
Create a slightly sweeter texture
Slow down yeast activity, extending rising time

Best Tools For Baking With Einkorn Flour

Free Einkorn Flour Conversion Chart

Where To Buy Einkorn Flour

Einkorn flour has become increasingly accessible in grocery stores, especially at whole food markets, co-ops, amazon and specialty shops. Jovial and farm2flour are both reputable brands offering high-quality einkorn flour and both I’ve used and really love.

I particularly appreciate that farm2flour mills their grain fresh before shipping, which results in a deeper, richer flavor and truly exceptional taste. Ordering einkorn flour in bulk can be a great way to save money, but if you’re just getting your feet wet with einkorn flour jovial is great for consistency and convenience as its more widely available on store shelves.