Home » BLOG » einkorn

Category: einkorn

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!

Why We Are Eating Gluten Free (and Why You Might want To As Well!)

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!The question I get most often related to our diet and lifestyle is why we eat gluten free. The answer I give depends on my audience. If it’s someone I barely know I usually just say allergies to avoid a long discussion.

But the real answer goes much deeper. Especially since technically none of us does have a wheat/gluten IgE allergy!

So Why Are We Eating Gluten Free?

It all started in 2010 when I was pregnant with my son and did the GAPS diet (not something I would do again, by the way). At that point I was eating completely grain free. That was when I first started learning about the potential harm grains can cause to the body.

After coming off of the GAPS diet (very underweight and exhausted…that picture is only one month postpartum while doing GAPS) I switched to sourdough made with rye and wheat. Which I LOVE (and miss!). We ate that for a while. Though I learned pretty quickly that wheat that wasn’t properly prepared did not agree with me.

But it wasn’t until my oldest was close to five years old that we really made the switch to a gluten free diet. It wasn’t because she was having hives or rashes or another type of allergic reaction.Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!

We went gluten free because of the neurological impact gluten has on her. In other words, it makes her totally crazy.

We struggle enough with her focus and accomplishing simple daily tasks (in spite of her being the smartest kid I’ve ever met). We’ve worked with a speech therapist, occupational therapist, psychologist, functional neurologist and orthodontist to help with reflex integration, focus, oral SPD and mouth breathing.

But the thing that has made the biggest impact on her health is diet. Specifically staying away from gluten.

Was It A Coincidence?

There have been periods where we tried switching back. Sometimes just an exception here or there. Sometimes for longer stretches.

Without fail every time produces the same results. She is non-functional. Sometimes I have to feed her. We can’t expect much from her. It pains me as a mother to see her like this. So even though she is my child with “no food allergies,” she has the strongest reaction to gluten.

How Gluten Impacts the Rest of Us.

Around the same time I discovered how gluten was impacting my daughter I learned just how important a gluten free diet is for thyroid health. As someone that has dealt with hypothyroidism for many years that is a big deal!

In 2013, while still struggling with infertility, I made the switch to natural desiccated thyroid AND made the choice to be strict gluten free. Those were two of the best things I ever did for my own health. And they are large reasons why we have our miracle baby #3 (who isn’t a baby anymore) and miracle baby #4 on the way!!

When my son was first tested for food allergies wheat was on the list. So it was a no-brainer to keep him gluten free. And considering all of my youngest’s struggles with food reactions and trying to heal her gut and whole body from vaccine reactions, I made the choice to keep her gluten free as well.

I have done a lot of research on eating gluten free. I’ve gone back and forth on the idea over the years. But in the end we have remained gluten free. My largest reason has been simply observing how it impacts my family and my desire to keep them healthy.

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!Does This Mean Everyone Should Be Eating Gluten Free?

Maybe. Maybe not. That is still a debatable topic. But there is a lot of research out there that shows how gluten can damage the gut and lead to a host of health problems. According to Gluten Free Society:

Gluten causes neurochemical changes in the production of neurotransmitters (chemicals that allow the nervous system to communicate). Examples include: serotonin, dopamine, acetylcholine, epinephrine, and histamine. Gluten is also a neurotoxin that has been shown to damage nerve tissue. This is the reason so many with neurological disease (autism, migraine headaches, ADD, bipolar, schizophrenia, neuropathy, epilepsy, etc.) do well on a gluten free diet.

Which makes total sense to me seeing how my daughter responds to it! It impacts the entire nervous system.

What About Grain Free?

You can go a step farther and say that all grains are bad. Diets like primal, paleo, AIP, keto,GAPS, etc. exclude all grains. But I personally don’t think that’s necessary unless you are working on healing an autoimmune condition. And even then it should be temporary.

I’ve been at both ends of the spectrum – sprouting and grinding my own wheat to make homemade baked goods and being completely grain free. I have found for us that it’s best to strike balance in the middle using gluten free grains. I don’t feel well when I eat totally grain free. My body needs some starch. And kids need plenty of carbohydrates to balance protein and fat and have energy.

I recently watched the Broken Brain docu-series. One of the doctors said he believes every single person should eat gluten free, as it can lead to holes in the digestive tract (a.k.a. leaky gut). The amount of damage it does to each individual varies. The hard part is that the reaction can come hours or days later. So it is very difficult to pinpoint the culprit. And it can manifest is so many ways (think headaches, stomach aches, constipation, fatigue, foggy thinking, dry skin, hair loss, bad breath, poor growth, osteoporosis…the list goes on and on).

The only way to really know if  you feel better without gluten is to take it out for at least a month and assess. If you add it back in do your symptoms return?

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!What About Einkorn?

There may be one exception to the rule. I have heard great things about einkorn flour – an ancient variety of wheat. I have friends that react to gluten, but seem to do fine with einkorn. This is largely due to how modern wheat is sprayed and processed.

This is a grain I have not used much personally. I have baked with it a couple times. But not enough to really experiment and see how we all handle it. Getting gluten out of your system completely can take a while. So I’m always hesitant to introduce any, knowing that if it goes poorly we’re starting back at square one.

Maybe some day after more healing (and when mom isn’t pregnant or nursing and exhausted) I will try sourdough einkorn and see how it goes. Then I can really see if it’s the gluten itself or the modern grains contributing to our health problems.

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!For Now We Are Choosing To Remain Gluten Free.

We are still working through allergies and eczema for my son. We are still working on neurological issues with my oldest. And my youngest is finally making great progress with eating and growth. I’m not about to rock the boat and introduce something new right now.

A gluten free diet has made a world of difference for our family’s health, both physically and mentally. It has even helped me heal from years of struggling with infertility, anxiety and OCD. That is why we eat gluten free. Not because we read a book about it. Not because it worked for someone else. Because we have seen the benefits first hand. It has helped my kids feel better. And it has really helped manage my hypothyroidism.

Once you get started it’s not difficult to cook and bake gluten free. There are so many alternatives readily available now. Then again it’s not always easy when you are away from home. But it’s worth the effort.

Have You Ever Considered A Gluten Free Diet?

If you have a child that is a really picky eater, has eczema, struggles with ADD/ADHD, has ASD, is emotionally unstable (anxiety, tantrums, etc.) or has any other nagging condition you can’t seem to figure out, you should consider a gluten free diet. It’s a simple change that doesn’t require doctor visits and doesn’t cost anything. You never know. It could be a life changer!

I’m not going to go as far as to say that everyone should eat gluten free. I’m not a doctor. But I do think a lot of people could benefit from it.

Have you ever wondered why so many people are eating gluten free these days? I may not have all the answers, but I can share why we do!How We Got Started.

When we first started eating gluten free I took baby steps. I didn’t buy any strange, new foods. I just cooked meals that were naturally gluten free. I made dishes with rice, potatoes, corn, etc. I just avoided our meals that use wheat for a few weeks.

Once I saw how well it was going I started to venture into gluten free baking and experimenting with wheat alternatives. If you want to give it a shot I’ve got hundreds of gluten free recipes on the blog.

Curious what we eat every day? Follow me on Facebook or Instagram where I share most of our meals.

I know the idea of eating gluten free may sound overwhelming. But it’s not. Once you get started you’ll see just how easy it is. And you might be surprised by the health changes you observe!

Are you ready for the challenge? I encourage you to try a gluten free diet for three weeks and see how you feel. I’d love to hear about it too!!

I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Einkorn Chocolate Chip Cookies

These einkorn chocolate chip cookies are a remake of the classic. Simple and delicious, yet free of dairy, nuts, soy, corn, rice, coconut and egg whites.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Who doesn’t love chocolate chip cookies? I know I sure do!

Mom’s cookies are the best.

Growing up my mom was famous for her chocolate chip cookies (and still is!). It was rare we didn’t have any in the house.

We would eat two or three fresh out of the oven. 

She still brings her cookies to every family function or church event. They aren’t fancy, just plain old all purpose flour, butter, sugar, etc. But she somehow transforms the ingredients into something unique.

I miss those cookies. I can almost taste one right now.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Finding an alternative.

Even though I can’t eat my mom’s cookies I can indulge in einkorn chocolate chip cookies once in a while.

This version is super easy to make. Plus it doesn’t have dairy, nuts, soy, corn, rice, coconut or egg whites.

Einkorn Chocolate Chip Cookies | Just Take A Bite

Dessert or breakfast.

If you need a quick treat einkorn chocolate chip cookies are perfect. Or use the base and add whatever you like to make it your own.

There is no need to soak the flour, which makes them even easier!

Add dried fruit and seeds to create a breakfast cookie. Or keep it classic with just chocolate chips.

Smart Sweets

No matter what you add they’re good! Especially fresh out of the oven.

Soft cookie dough with melted chocolate.

Who can resist that?!

In need of a cookie fix?

Try something new with einkorn chocolate chip cookies.

Einkorn Chocolate Chip Cookies | Just Take A Bite | A twist on the classic chocolate chip cookie that is free of dairy, nuts, soy, rice, corn and coconut

Einkorn Chocolate Chip Cookies
Yields 12
A twist on the classic chocolate chip cookie using einkorn flour.
Write a review
Print
Ingredients
  1. 1 cup einkorn flour
  2. 1/2 cup whole wheat, all purpose or white rice flour
  3. 1/2 tsp. unrefined sea salt
  4. 1 tsp. baking soda
  5. 1/2 cup honey
  6. 3 egg yolks
  7. 1/4 cup olive oil, avocado oil or melted tallow
  8. 1/4 cup add-ins: chocolate chips, dried fruit, seeds
Instructions
  1. Heat oven to 350*F.
  2. In a large bowl combine all of the ingredients except add-ins. Beat until well combined.
  3. Stir in chocolate chips.
  4. Scoop mounds onto a parchment lined baking sheet.
  5. Bake for 15 minutes.
  6. Cool and store in a sealed container for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Einkorn Pumpkin Scones | Just Take A Bite

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Einkorn Pumpkin Scones | Just Take A Bite

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

Einkorn Pumpkin Scones | Just Take A Bite

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones
Yields 12
A simple scone made with pumpkin and einkorn flour.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 cups all purpose einkorn flour
  2. 1/2 cup cane sugar
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 cup solid fat (lard, tallow, butter, coconut oil)
  7. 2/3 cup pureed pumpkin
  8. 1 tsp. vanilla
  9. optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
  3. Add the fat. Pulse until the mixture is crumbly (or combine by hand).
  4. Add the pumpkin and vanilla. Process until well combined.
  5. Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
  6. Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
  7. Sprinkle cane sugar on top if desired.
  8. At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
  9. Bake for 25 minutes.
Notes
  1. To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
  2. Squash can be used in place of the pumpkin. Butternut works best.
Just Take A Bite http://justtakeabite.com/

 

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for  you.

This post is linked to Savoring Saturdays.

I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.