When I gave up sugar, I immediately began looking for sugar-free dessert recipes, and after I read Wheat Belly yesterday, I started looking for einkorn. As a matter of fact, I have cut my wheat intake to almost zero (buckwheat pasta still counts as wheat), but reading something advising me not to eat wheat made me feel very nostalgic for bread. Besides, B.A. is still eating white flour this and white flour that, durham pasta here, shop-bought cake there, white powdery death everywhere. It occurs to me that I ought to bake him things made from einkorn.
Einkorn is one of the wheats our ancestors ate before scientists altered wheat in the 20th century for more yield and easier harvesting. Having been quite awed by Wheat Belly, I am determined to see if I can make good bread, cookies, scones and waffles with einkorn.
Yes, I do jump on nutritional bandwagons. When the low-fat diet was the in-thing, you bet I was on a low-fat diet. It worked for years, but that may be because I was teetering on the edge of an exercise addiction. As I have grown very bored with gyms, I am happy that the current diet advice is less about long bouts of cardio and more about not eating too much and too often. I enjoy eating and baking with nuts, so I am delighted Wheat Belly gives permission to eat as many raw nuts as we like, which is quite a departure from the cautious "only a small handful a day" strictures I have read for the past seven years or so.
Now that I think about it, I know a German grass expert, so I should write to her and ask about the kind of wheat we were eating in Canada (or in the UK) before the First World War. I thought it was einkorn, but Wikipedia says it isn't good for bread. Meanwhile, these people seem to know more about einkorn than Wiki does. (Update: Oh, excitement!)
By the way, I bought a new dress (on sale) on glorious George Street to celebrate the success of my sugar-free diet. Here it is: