{"id":1519,"date":"2016-08-19T10:33:28","date_gmt":"2016-08-19T14:33:28","guid":{"rendered":"http:\/\/lp.traditionalcookingschool.com\/?page_id=1519"},"modified":"2022-12-01T12:09:15","modified_gmt":"2022-12-01T17:09:15","slug":"ebook-einkorn-baking","status":"publish","type":"page","link":"https:\/\/lp.traditionalcookingschool.com\/lp\/ebook-einkorn-baking\/","title":{"rendered":"eBook: Einkorn Baking | Baking With Einkorn, The Healthier Ancient Wheat"},"content":{"rendered":"

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Attention: Christian Families<\/h3>\n

Learn How to Bake with the Healthier Ancient Wheat… Einkorn!<\/span><\/h1>\n

Civilization\u2019s first wheat\u2026 now updated for your modern kitchen. Finally, you can make beautiful, light-tasting breads, cakes, and down-home family meals\u2026 without blood sugar spikes, mineral deficiencies, gluten troubles, or that heavy \u201chealth food\u201d taste. <\/span><\/p>\n

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Click here to buy eBook now and get FREE print book (limited time)!<\/a><\/p>\n

Easiest and most comprehensive by far!<\/h3>\n

“I must say I used Einkorn recipes from other cookbooks and Wardee’s was the easiest and most comprehensive so far. The videos are a perfect complement to the recipes.” ~Bob T., New York<\/p>\n

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Dear Traditional Cook,<\/p>\n

If you\u2019ve been eating breads baked from whole grain flours, you\u2019ve probably noticed there are some sacrifices you make when baking with ancient, low-gluten grains.<\/p>\n

Maybe your breads, muffins, and cookies are heavy, don\u2019t rise quite right, or have that slightly off-putting \u201chealthy\u201d flavor.<\/p>\n

Maybe you\u2019ve had trouble getting your kids or spouse to embrace healthy eating because the foods \u201clook weird\u201d.<\/p>\n

And maybe there are times when you\u2019ve give your right arm for just one light, luscious, moist bite of chocolate cake covered with oozy-gooey frosting.<\/p>\n

Have You Ever Wondered If That’s Just The Price You Pay For Eating A Traditional Foods Diet In These Modern Times?<\/h2>\n

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Over the years of cooking and feeding my family a traditional foods diet, I\u2019ve wondered the same thing. I wanted to eat right, but boy, did I miss those delicious baked goods!<\/p>\n

I started wondering:<\/p>\n

What if there was a healthy grain that was easy on your tummy, light tasting, and had that beautiful look of breads baked with modern wheat?<\/p>\n

So, I tried something new.<\/p>\n

And what happened next changed everything about how I bake forever\u2026<\/p>\n

How A 5,000-Year-Old Grain Found A New Home In A Modern Kitchen<\/h2>\n

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Hi, My name is Wardee Harmon.<\/span><\/p>\n

I\u2019m the author of the Complete Idiot\u2019s Guide to Fermenting Foods<\/em>. I am also the lead teacher for Traditional Cooking School.<\/span><\/p>\n

It\u2019s an online cooking school I created to honor my grandmother\u2019s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.<\/span><\/p>\n

Now back to my story…<\/span><\/p>\n

In the last few years, I decided to start experimenting with einkorn.<\/span><\/p>\n

What\u2019s einkorn? Einkorn is civilization\u2019s first wheat. It was grown by farmers 5,000 years ago. And it has quickly found a permanent home in my family\u2019s kitchen.<\/span><\/p>\n

Why?<\/span><\/p>\n

Because it has a gentler, older form of gluten that is closest to what God originally intended for us to eat. Most people digest it better than modern wheat. And many people find that it doesn\u2019t trigger their seasonal allergies like modern wheat can.<\/span><\/p>\n

The Overwhelming Evidence For Giving Einkorn A Try<\/h2>\n

There are some other great things about einkorn, too:<\/p>\n