Along my healthful culinary journey I have encountered many wonderful, nutrient dense and tasty whole grain options. Most of them have been geared towards a gluten free diet, however , there is one shiny gem in the bunch that does contain some gluten, but is a powerhouse in both nutrients and flavour that it is well worth being put into the spot light. Today’s star grain of focus is Einkorn. It’s name means single grain in German and is a type of ancient grain in the wheat family. It is the oldest strain of wheat grain known to scientists and one of the first to be  cultivated dating back around ten thousand years. Unlike the other more common forms of wheat used today, Einkorn has not been hybridized. Why is that a good thing you ask? While the idea of hybridizing a plant can seem good in that it creates an easier plant to grow with more yield and resistance to bugs, it also changes it’s inherent  properties. It has been found that some of the proteins found in hybridized wheat are new proteins that we humans haven’t evolved to digest properly as well as creating a  higher gluten content. It is believed that this may contribute to inflammation and intolerence in the body.  Not only is Einkorn not a hybridized grain, but it also is grown without the use of glycophosphate herbacides which also have been found to contribute to some people’s intolerance to modern wheat.While Einkorn does contain gluten, keeping it on the “grains to avoid” list for those suffering from Celiac’s, it can be well tolerated by some who are gluten sensitive. It all depends upon why you individually are having a reaction to wheat. Not only does it have a great nuttiness to it, but it has a higher protein content, twice the vitamin A and  3-4 times more beta-carotene, lutein, riboflavin and antioxidants than other wheats. It can be somewhat stickier than other wheats, so it is a good substitute flour for pastas, breads, scones and cookies, but does not do as well for spongier baked goods such as cakes. All in all,  EInkorn is a dynamic combination of great flavour and nutrition that offers a greater  “gluten acceptance” overall.  It is definitely worth exploring its versatility. Try my easy and versatile Einkorn pasta recipe and let me know what you think.