Einkorn flour comes from one of the oldest cultivated wheat varieties in the world. Einkorn has been part of human agriculture for around 10,000 years, long before the higher-yielding varieties we now recognise as modern wheat became commonplace.

But older doesn’t automatically mean better — it means different.

And understanding those differences is the key to getting good results when baking with einkorn flour.

In this guide, we’ll look at einkorn flour vs modern wheat, including protein, gluten, nutrition, flavour and, most importantly, how einkorn behaves when you actually bake with it.

If you’re thinking about buying einkorn flour in Australia or experimenting with ancient grains for the first time, here’s what you need to know.

What Is Einkorn Flour?

Einkorn (Triticum monococcum) is an ancient species of wheat and one of the earliest cereals to be domesticated.

The name Einkorn comes from German and means “one grain”, referring to the grain structure of the plant.

Unlike modern bread wheat, einkorn has a much simpler genetic structure. This contributes to some of the characteristics that make einkorn flour so interesting — and sometimes challenging — to bake with.

At Basic Ingredients, our Organic Stone Ground Wholegrain Einkorn Flour is made from 100% organic wholegrain einkorn wheat grown in Bulgaria.

The grain is traditionally stone-ground, retaining the bran, germ and endosperm to produce a true wholegrain flour with a distinctive golden colour and naturally sweet, nutty flavour.

Einkorn Flour vs Modern Wheat Flour

One of the biggest mistakes you can make with einkorn is treating it exactly like ordinary bread flour.

Both are wheat, and both contain gluten, but they can behave very differently in the mixing bowl.

Protein in Einkorn Flour

Einkorn is naturally a good source of protein.

Our Organic Stone Ground Wholegrain Einkorn Flour typically contains approximately 12.9–14.5g of protein per 100g.

But there is an important distinction:

Higher protein does not automatically mean stronger bread flour.

The proteins in einkorn form gluten with different characteristics from those found in strong modern bread wheat.

That difference becomes very noticeable when you start mixing and handling the dough.

Does Einkorn Flour Contain Gluten?

Yes. Einkorn flour contains gluten.

This is important because einkorn is sometimes mistakenly described online as gluten-free.

It isn’t.

Although einkorn’s gluten characteristics differ from those of modern wheat, einkorn is still wheat and contains gluten.

Einkorn flour is not suitable for people with coeliac disease.

Anyone with a diagnosed wheat allergy, gluten-related condition or specific medical dietary requirement should seek appropriate professional advice before consuming einkorn.

How Does Einkorn Gluten Behave When Baking?

This is where einkorn flour becomes particularly interesting for bakers.

Strong modern bread flours are prized for their ability to develop an elastic gluten network capable of trapping the gases produced during fermentation. That helps us create tall loaves with good volume and an open crumb.

Einkorn dough behaves differently.

Its gluten structure is more delicate, and the dough can feel softer and stickier than dough made with conventional bread flour.

It generally doesn’t respond well to aggressive or prolonged kneading.

As a result, bread made with wholegrain einkorn flour will often be:

Shorter
Softer
More tender
Slightly denser
Richer in flavour
More golden in colour

Don’t judge an einkorn loaf by the standards of a strong modern bread flour. Its different character is part of the reason people enjoy baking with it.

Is Einkorn Flour Nutritious?

Because wholegrain einkorn flour contains the entire grain — bran, germ and endosperm — it naturally provides dietary fibre along with protein, vitamins, minerals and other naturally occurring compounds.

Our wholegrain einkorn flour typically contains around 10–12g of dietary fibre per 100g.

Einkorn is also associated with naturally occurring minerals including iron, zinc, magnesium and phosphorus, while its natural carotenoids contribute to its characteristic warm, golden colour.

Stone grinding allows us to offer einkorn as a genuine wholegrain flour rather than removing the bran and germ to create a highly refined flour.

What Does Einkorn Flour Taste Like?

For me, this is one of the best reasons to bake with einkorn.

Einkorn has a naturally sweet, buttery and slightly nutty flavour.

Where refined white wheat flour is generally designed to provide a relatively neutral base, einkorn brings its own character to the finished product.

That makes it particularly good in recipes where you actually want to taste the grain.

What Can You Make With Einkorn Flour?

Einkorn flour can be used for much more than bread.

It’s particularly good for:

Rustic einkorn bread
Sourdough
Flatbreads
Pancakes and waffles
Muffins
Scones
Biscuits and cookies
Cakes and quick breads
Homemade pasta
Pizza bases

For your first few attempts, I recommend using a recipe specifically designed for einkorn flour rather than simply replacing ordinary flour one-for-one.

Once you understand how the dough behaves, experimenting becomes much easier.

How to Bake With Einkorn Flour

If you’re using einkorn flour for the first time, there are a few things worth knowing.

1. Don’t Automatically Use the Same Amount of Water

Einkorn handles hydration differently from modern wheat flour.

Rather than pouring in all the water from a conventional bread recipe, add your liquid gradually and watch how the dough develops.

The dough may remain softer and stickier than you’re accustomed to.

2. Don’t Over-Knead Einkorn Dough

More kneading isn’t necessarily better.

Because einkorn’s gluten is more delicate, prolonged or aggressive kneading can be counterproductive.

Mix it gently and learn to judge the dough rather than trying to force it to behave like strong bread flour.

3. Keep an Eye on Fermentation

Einkorn dough can lose structure if it is allowed to ferment or proof for too long.

Watch the dough rather than relying entirely on the clock.

This is particularly important when making einkorn sourdough bread or using longer fermentation methods.

4. Don’t Expect a Huge Open Crumb

If you’re accustomed to chasing a dramatic open, honeycomb crumb in artisan sourdough, adjust your expectations.

Wholegrain einkorn produces a different style of bread.

Expect a more tender, slightly denser crumb with a beautiful golden colour and plenty of flavour.

5. Store Wholegrain Einkorn Flour Properly

Wholegrain flour retains the naturally occurring oils found in the germ.

Keep your einkorn flour sealed and stored in a cool, dry place away from direct sunlight.

If you’re keeping wholegrain flour for an extended period, refrigeration or freezing can also help maintain freshness.

Can You Substitute Einkorn Flour for Regular Flour?

Sometimes — but don’t expect a perfect one-for-one substitution in every recipe.

For simple recipes such as pancakes, muffins, biscuits and quick breads, experimenting with einkorn can be relatively straightforward.

Yeasted bread and sourdough require a little more understanding because gluten development, hydration and fermentation all affect the final loaf.

If you’re new to einkorn, start with a recipe developed specifically for einkorn flour.

Is Einkorn Better Than Modern Wheat?

Not necessarily.

And I think that’s an important point.

Einkorn doesn’t need exaggerated health claims to make it interesting.

Modern bread wheat is exceptionally useful for producing strong dough, excellent volume and beautifully structured bread.

Einkorn offers something different: an ancient grain with a distinctive flavour, golden colour and unique baking characteristics.

One isn’t automatically “better” than the other.

They’re simply different tools for a baker.

Where Can I Buy Einkorn Flour in Australia?

If you’re looking to buy einkorn flour in Australia, Basic Ingredients offers Organic Stone Ground Wholegrain Einkorn Flour in a convenient 1kg bag.

It’s a great size if you’re experimenting with einkorn for the first time and don’t want to commit to a large commercial bag.

Our einkorn flour is:

100% Organic Wholegrain Einkorn Wheat
Traditionally stone-ground
Product of Bulgaria
Naturally golden in colour
Rich and nutty in flavour
Packed in a convenient 1kg size
Available for delivery across Australia

Ready to Try Baking With Einkorn?

Discover the flavour and character of one of the world’s oldest cultivated wheat varieties.

Shop Organic Stone Ground Wholegrain Einkorn Flour 1kg at BasicIngredients.com.au and start experimenting with this remarkable ancient grain in your own kitchen.

Einkorn vs Traditional Grain: The Oldest Wheat Compared

What Is Einkorn Flour?