Einkorn Flour Tortillas
I recently read the book Wheat Belly by Dr. William Davis. The book talks about the problems with modern wheat and the devastating effects it has on our health.
One section of the book talks about how drastically wheat has changed over the years. The wheat of today is nothing like the wheat people used to eat thousands of years ago. Today, the agricultural industry favors yield over health benefits, production over nutritional value.
The most genetically primitive form of wheat is einkorn wheat, and it boasts the following benefits:
- It’s highly digestible
- It doesn’t spike blood sugar levels like regular flour does
- It has lower gluten levels (it only contains the A genome, not the D genome)
- It contains vitamin B6, phosphorous, potassium, carotenoids, protein, and other nutrients
And it’s good.
These tortilla shells were delicious. I can’t say that they tasted much different than regular homemade flour tortillas. A little heartier, and a bit more flavorful. But you probably won’t notice the difference.
Einkorn flour can be substituted for regular flour in most recipes. You can find out more about einkorn wheat here.
Where To Buy Einkorn Flour
I found a 32-ounce bag of einkorn flour at the local food co-op for less than $5.00.
You can also purchase it online: Jovial Foods Organic Einkorn Flour
A Healthier Tortilla Shell
These tortillas are made with einkorn flour and coconut oil. If you’re looking for a healthier alternative to traditional flour tortillas, these are it.
If you’ve never made homemade tortillas before, what are you waiting for? They are very easy to make and don’t take long. And they are much, much better than store-bought tortillas. You can freeze any extras for future use.
Here are two other recipes to try:
Homemade Einkorn Flour Tortillas
Yield: 2 dozen tortillas
Prep Time: 10 min
Total Time: 50 min
- 3 cups einkorn wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup coconut oil, melted
- 1 cup hot water
- Combine einkorn flour, salt, and baking powder in a large mixing bowl. Stir in melted coconut oil until the dough becomes crumbly. Add the water and continue mixing until the dough forms a ball. Cover dough with plastic wrap and let it rest for 30 minutes.
- Form dough into a log and cut into 12 even pieces (for large tortilla shells) or 24 pieces (for small tortilla shells). Coat each piece with a bit of flour. On a floured surface, roll out each piece of dough into a flat round, about the thickness of a regular tortilla shell (these won't raise much).
- Heat a dry skillet or non-stick frying pan over medium-high heat. Cook each tortilla round on one side until it begins to brown and blister, just a minute or so. Turn over and heat the other side until brown. Stack tortillas on a plate and serve warm.
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