Over the years I’ve transitioned away from using regular flour in baking and almost exclusively use Einkorn flour for all my recipes. Einkorn flour is a non-hybridized flour that still contains the bran and germ (overall more nutrient dense) than processed flours. Einkorn is a single grain (ancient) over 10,000 years old and has still never been crossed with other species of wheat.

Einkorn flour is often prized for its natural sweetness, nutty flavor, and high mineral and protein content. This type of flour is less processed than modern wheat and contains more nutrients, such as vitamin B, iron, and zinc. Regular flour, even organic is commercially processed, many nutrients have been stripped and then fortified back into the flour. This makes it incredibly difficult for our bodies to digest and one of the many reasons so many people have gluten intolerances/sensitivities. Einkorn flour isn’t gluten-free, but it’s been found to lack certain proteins in it that people with gluten intolerances find difficult to digest. While this isn’t a flour someone with celiac disease should eat, someone with a gluten sensitivity may find themselves able to digest it more easily.

Yes, I often make these with regular flour using King Arthur’s bread flour or Farm2flours organic bread flour. I do recommend using a bread flour for these due to their higher protein content. No need to make adjustments, I designed this recipe to use with einkorn and or regular AP bread flour.

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour. 

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99. 

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. 

If you would like to learn more about how to bake with einkorn flour check out my Einkorn flour beginners guide with conversion chart.

Nope! A rolling pin works fine. If you make tortillas often, a press can speed things up and give uniform thickness. But I do find that rolling them with a rolling pin gets them thinner and a more desired thickness. 

Lightly dust the tortillas with flour, reapplying as needed. Once you’ve rolled out the tortillas, you can place them between two sheets of parchment paper to keep them from sticking until you’re ready to cook them.

Countertop- Once the tortillas are completely cooled store them in a Ziploc bag with a paper towel at room temperature for up to 1-2 days. 

Fridge- Store these in a Ziploc bag or airtight container (with a paper towel) in the refrigerator for up to 5 days. They may become firm in the fridge but reheating them on a skillet or in the microwave will soften them up.  

Freezer- Once these are completely cooled, store in Ziploc bag -place a parchment paper between each tortilla to prevent sticking and remove as much as possible from the Ziploc bag. These will store for up to 1 month in the freezer. Thaw in fridge and reheat on skillet. 

Einkorn has a different gluten structure than modern wheat. Its gluten is weaker and less elastic. This makes einkorn dough more delicate and susceptible to tearing, especially after it’s been chilled and reheated. Reheating with steam and moisture will help restore some of that flexibility. Try these methods below. 

• Gentle Reheating: Use gentle reheating methods, such as:

  • Steaming: Lightly steaming the tortillas can rehydrate them and restore some flexibility.

  • Microwave: If using a microwave, wrap the tortillas in a damp paper towel to add moisture.

  • Low heat on a griddle: Reheat them over low heat on a dry griddle or skillet, flipping frequently. I much prefer steam methods over low heat.

I like to heat tortillas by simmering water in a stockpot or quart-sized pot. Once the water is simmering, I place a flat splatter screen over the pot and lay the tortilla on top. Using tongs, I flip the tortilla and heat each side for about 30 seconds. The I store them in a towel to stay warm while everyone dishes up.