"Excellent product. Perfect addition to soups and hot dishes not only to boost nutritional value but because it tastes great!"
Organic Whole Grain Einkorn Berries
$7.95 – $92.95— or subscribe and save 5%
Whole-grain einkorn is rich in protein, phosphorus, vitamin B6, potassium and essential trace minerals. It is considered a type of farro (an Italian term for ancient hulled wheat). Its simple gluten structure and low glycemic index appeals to those suffering from gluten sensitivities. Einka® berries are a nutritional powerhouse.
Einkorn is an ancient grain powerhouse that brings conviction to your meal. It’s easy to cook; just simmer it in stock or water for 25-30 minutes covered, strain, and prepare hot or cold. It’s delicious in grain salads, soups, and pilafs, or try it as an ancient grain substitute for brown rice or quinoa. Einka® is Bluebird Grain Farms own brand of einkorn products- our Einka® einkorn is always organically produced, grown by us and our team of family farmers in eastern Washington. A 100% whole grain product, always sun cured in the field and never pearled for maximum nutrient density.
Like emmer and spelt, einkorn is a type of farro; an Italian term for “ancient hulled wheat.” It is a petite whole grain berry; rich in protein, phosphorus, vitamin B6, potassium, antioxidants and amino acids. It contains natural carotenoids that are commonly found in vegetables. Einkorn has a low glycemic index. Many people with gluten sensitivities can easily digest einkorn (it does contain gluten so is not suitable for people with Celiac disease).
Einkorn, the first wheat humans farmed some 10,000 years ago in the Fertile Crescent. It was used by hunter-gatherers to make bread-like foods long before farming began. It has been documented as having a critical role in the beginning of agriculture. Einkorn stands out because both wild and farmed varieties exist today, making it unique among wheat species. Bluebird Grain Farms is one of the first U.S. producers and today sets the gold standard of domestic sourced organic Einkorn in the USA.
On stovetop, add 1 cup of Einkorn to 2 cups of water or stock with a pinch of salt. Bring to a boil. Simmer on high for 20-25 minutes. Turn off heat, let stand for 5 minutes. Drain excess liquid. Serve hot or cold.
This can also be cooked in a rice cooker on the white rice setting.
One cup makes 3-4 servings.
Menu inspiration for this product
5.0 ratings
6 reviews
6 reviews for Organic Whole Grain Einkorn Berries
There are no reviews yet.
Be the first to review “Organic Whole Grain Einkorn Berries” Cancel reply
Isabel L. - March 8, 2024
I am sensitive to modern wheat gluten and was ecstatic that I can eat Einkorn and your dark rye. I have been making sourdough bread and baking up a storm with Einkorn flour, it is delicious, nutritious, and has a low glycemic index.
Monika - February 25, 2024
I've been baking einkorn bread for the last 4 years, since my son started solid foods. 75% hydration, sourdough, with flaxseed, I get consistent results every time despite not being a talented cook. I buy grain and use Komo mill to make flour. Sourdough starter produces more volume than regular bread flour. Dough is sticky but it doesn't leave gum-like residue on sink sponge (and in my gut). Bread tastes incredible, my son eats it with plain butter. Obviously much healthier than any store bread. So far grain has been superior quality every time.
Isabel L. - March 8, 2024
I am sensitive to modern wheat gluten and was ecstatic that I can eat Einkorn and your dark rye. I have been making sourdough bread and baking up a storm with Einkorn flour, it is delicious, nutritious, and has a low glycemic index.
Monika - February 25, 2024
I've been baking einkorn bread for the last 4 years, since my son started solid foods. 75% hydration, sourdough, with flaxseed, I get consistent results every time despite not being a talented cook. I buy grain and use Komo mill to make flour. Sourdough starter produces more volume than regular bread flour. Dough is sticky but it doesn't leave gum-like residue on sink sponge (and in my gut). Bread tastes incredible, my son eats it with plain butter. Obviously much healthier than any store bread. So far grain has been superior quality every time.