The Essential Einkorn Cookbook by Katie Koyle
Unlock the secrets of ancient einkorn baking with The Essential Einkorn Cookbook by Katie Koyle. Featuring 77 classic recipes using the delicious, regenerative organic Einkorn from Grand Teton Ancient Grains, this is your definitive guide to naturally nutritious and easier-to-digest baked goods. Designed with a beautiful hardcover binding and recipe photos throughout.
Why Choose Einkorn?
Einkorn is an ancient wheat with a history spanning over 10,000 years. Unlike modern wheat which has been hybridized for yield, einkorn retains a simple genetic makeup, offering a compelling alternative for health-conscious consumers.
- Easier to Digest: Einkorn’s simpler gluten structure (lacking the D genome found in modern wheat) is often better tolerated by those with wheat sensitivities.
- Nutrient-Dense: Rich in protein, B vitamins, Vitamin A, Zinc, Magnesium, and Lutein—baked goods that are as nourishing as they are delicious.
- Unmatched Flavor: It imparts a naturally nutty, buttery, and slightly sweet taste to baked goods, with a warm and earthy aroma.
What You’ll Find Inside: 77 Classic Einkorn Recipes
From everyday staples to holiday treats, The Essential Einkorn Cookbook covers every baking need.
The book features 70 recipes for our All-Purpose Einkorn Flour and 7 recipes for our freshly stone milled Whole Grain Einkorn Flour, providing detailed guidance for both types of flour. These whole grain recipes also work for those who mill their own grain from our whole einkorn berries.
The book is designed for bakers of all skill levels and includes dedicated sections on:
- Breads: Classic sandwich loaves, rustic sourdoughs, and quick breads.
- Breakfast: Pancakes, muffins, and morning essentials.
- Sides & Snacks: Perfect complements for any meal.
- Soups & Main Dishes: Creative ways to incorporate einkorn into savory cooking.
- Cookies & Brownies / Desserts: Sweet treats for every occasion.
About the Author
Authored by Katie Koyle, co-owner of Grand Teton Ancient Grains and a dedicated home cook, wife, and mother. Katie brings practical, family-approved, and delicious recipes based on her years of experience baking with this ancient grain.
This Cookbook is absolutely stunning. I love the photos, the cover, and the recipes !!! Great purchase ! This would be a beautiful gift for anyone who loves spending time in the kitchen.
Hi Katie! I wanted to try your artisan boule first and I’m not disappointed. The cold proofing straight into the preheated cast iron and then the oven from the refrigerator is amazing! I had more lift and air pockets in my einkorn loaf than ever before.
I just had to add to my review because I tried your pie crust recipe, it’s fabulous! I can’t believe how easy the dough is to work with. The close up picture shows how flakey the crust is. And I didn’t want to waste those trimmings! My grammie always buttered them and sprinkled them with sugar and cinnamon, so delicious. The einkorn is so flakey and crispy.
I’ve only skimmed your cookbook at this point but can’t wait to try more recipes. I look forward to understanding the technical aspects of einkorn flour so that I can experiment with it myself! The book is just beautiful with easy to understand instructions. Thank you!
So I need to update again! I tried the Ginger Cookie recipe this evening. Here are my results. Firstly I dumped the sugar into my flour without thinking, so I thought I was done for. Also, I used allulose in my cookie to help lower the glycemic index. My dough looked very crumbly, like pastry dough. I don’t know if that was normal because of my goofs. Anyway the dough formed balls with no problem, I rolled the cookies in sugar because allulose burns easily. Also baked a few minutes longer at 350 for the same reason. My cookies still came out wonderful! Absolutely the perfect amount of spice in them! Probably the most healthy cookie I’ve ever baked. (that tasted good)
I appreciate the information on how to adjust recipes if using whole grain instead of all purpose einkorn. The photos are beautiful and the instructions clear. I look forward to baking my way through the book.
The cookbook is absolutely beautiful. It’s answered questions I’d not been able to work out when baking with einkorn. I have used several of the recipes already and am planning einkorn biscuits for Christmas morning.
I have avoided wheat products for many years – einkorn waffles the morning after the cookbook arrived were the best!
No inflammation! We are never buying grocery store flour again.
A beautiful book, with lots of details. The information before the recipes is crucial to know. I’ve used Einkorn before, yet the baking with Einkorn page taught me why it’s best to use a glass bowl for rising & how this flour reacts plus what butter to use, and enhancers. Today I made the breadsticks, these are amazing & so good. Easy to do. I did do some research on substituting honey for the sugar & it worked perfectly. The dough was moist, easy to with, it rose as it should & baked easily. I did weigh the ingredients & highly recommend that. I put half of them in the freezer for Christmas Eve dinner. I’m excited to try other recipes now.
I’ve used other Einkorn recipes, but I must say this book goes way beyond those. It’s a must for your library. Thank you Katie!