Einkorn

One of the first grains ever domesticated, roughly 10,000 years ago in the Fertile Crescent. Its name means "single grain": each little spikelet holds one kernel.

• Flour: golden, from the grain's natural carotenoid pigments.
• Flavor: often described as sweet and nutty.
• In the kitchen: its gluten is gentler than modern wheat's, so doughs are softer and stickier and usually want less water and less mixing.

Like all wheats, einkorn and emmer contain gluten and aren't suitable for people with celiac disease.

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