I had been wanting to cook bread for my family for some time but with myself being gluten-free and my husband not, I didn’t want to make two different breads all the time. That’s when I started to stumble upon cookbooks on ancient grains, especially the ancient grain of einkorn.
Einkorn is the first or original wheat that all other wheat came from! It has never been hybridized and is in its natural form. That means it has significantly less gluten! After trying to eat einkorn for a week, I found my body could tolerate it well.
I bought a grain mill, started milling whole grain einkorn at home from wheat berries, and made sourdough bread from it. My whole family found that it tastes incredible, we feel incredible after eating it, and we can’t get enough of it!
If you’ve heard of ancient grains like einkorn before or seen others milling flour at home to make bread and other food items, then this is the place to start!
All these cookbooks on ancient grains offer you a unique insight into all these topics. They will help you feel equipped as you dive into this journey head first just like I did!
Let’s check them out…
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I love this cookbook! It includes every type of ancient grain, so you have ideas on how to incorporate them into meals. It also covers all types of meals from breakfast to snacks and dessert.
I also really enjoy the beautiful pictures of each recipe and that it is labeled whether it is gluten-free or not. Plus, most recipes have wonderful tips too to help the recipe go smoother. As someone who wants to incorporate ancient grains into my diet all the time, this cookbook is one of the first I reach for!
Check it out on Amazon here!
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My favorite ancient grain by far is Einkorn. I love that it is so raw and untouched after all these years and that it provides nearly complete nutrition for my family!
If you want to learn about all things einkorn, then you have to start with this cookbook. The author has an incredible testimony to share at the beginning of the book about her daughter. She also gives so many wonderful tips on how to work with einkorn in recipes, as it is quite different than modern flours.
What I appreciate about this cookbook is that it includes a lot of whole-grain recipes and also tips on how to convert recipes if you need to. Jovial Foods, the company behind this book and author, is one of my favorite places to buy all things einkorn!
Check it out on Amazon here!
I first heard of Sue Becker when I saw one of her speeches posted on YouTube. I loved it! She shared all about the history of milling wheat and how it has changed our diet today.
I am now milling my own Einkorn wheat at home almost daily and love the health benefits it provides for our family. In the first half of her book, Sue provides loads of information on home-ground flour. I highly recommend anyone interested in ancient grains to read it.
The second half of her book has recipes using home-ground flour. This is amazing because it can be extremely hard to find recipes tailored specifically to fresh flour, especially whole wheat flour.
The recipes include yeast breads, quick breads, loaf breads, biscuits and cornbread, cookies, bars, cakes, and more! This is one of my favorite cookbooks on ancient grains to recommend because it is so jam-packed with information, yet easy to understand.
Check it out on Amazon here!
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I loved reading the first few chapters of this book because it gave me an easy-to-grasp understanding of each ancient grain. I learned that farro and emmer are the same thing and that they are the first grain after einkorn.
The recipes in this cookbook are so easy to follow and implement in your daily life. I love that the author focuses on how to add ancient grains to your busy life. It really can be so easy!
This is one of the cookbooks on ancient grains that you will reach for again and again for simple and effective recipes!
Check it out on Amazon here!
The mixed berry rumble recipe in this book has become one of our favorites! I love that these recipes also focus on natural sweeteners, really helping you cook in a very holistic way.
The categories of this cookbook are scones and muffins, cookies and bars, quick breads, yeasted breads and crackers, pies and tarts, and cakes and frostings. The grains are oats, einkorn, wheat, barley, buckwheat, spelt, kamut, teff, and tapioca. The sweeteners are honey, maple syrup, coconut palm sugar, and sucanat.
The recipes give you several options for the whole grains, such as “1/2 cup of buckwheat flour OR ¼ cup tapioca flour and ¼ cup buckwheat flour.” This is one of the cookbooks on ancient grains that permitted me, in a sense, to try replacing different whole-grain flours in recipes!
Check it out on Amazon here!
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At the beginning of this cookbook, you’ll learn how to start milling grain at home. Then you’ll learn about the different grains: barley, rye, kamut, emmer, einkorn, spelt, wheat berries, soft wheat flour, and durum wheat berries.
If you are gluten-free then you will enjoy the next section on gluten-free grains: teff, brown rice, amaranth, millet, quinoa, oats, corn, buckwheat, sorghum, and sweet rice. There is also a section on legumes: chickpeas, lentils, black beans, fava beans, split peas, and white beans. And a section on nuts and seeds: flaxseeds, pumpkin seeds, sunflower seeds, almonds, pistachios, hazelnuts, walnuts, and pecans.
Within each of those categories are associating recipes! This cookbook gave me so many fascinating ideas on how to incorporate all of these flours, grains, and seeds into our diet! I especially love that I found a cookbook at incorporates all of these things.
Check it out on Amazon here!
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I enjoyed reading this book and flipping through the recipes because everything was so beautifully presented and explained. The author is so knowledgeable on all things baking and explains baking with whole grains so well!
The recipes in this book, which is most of the book, are organized globally which is so unique. First, in Asia, the author focuses on rice, barley, and buckwheat. Then Europe is emmer, rye, and sonora. The Americas in quinoa, amaranth, and corn. Africa is durum, teff, millet, and oats. And Western Asia and North Africa is spelt, khorasan, and einkorn.
There is also a wonderful chapter at the end dedicated to the pantry, with even more recipes. Examples include hot chocolate, roasted kumquats, and bay leaf roasted quince. There are also lots of jams and ferments!
Check it out on Amazon here!
I hope you will check out one of these cookbooks on ancient grains, einkorn, and milling flour! Let me know in the comments below which one piqued your interest first!
Kelsey at GoodPointGrandma
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I really enjoyed reading this post, Kelsey! I’ve just recently started learning more about Sue Becker and the benefits of milling my own grains too. Thanks for sharing your journey!
Thanks for reading Shannon and I’m glad it was helpful – I have a follow-up blog post with even more book recommendations coming soon (: