Einkorn wheat

Einkorn is one of the oldest cultivated wheat species, originating in the Fertile Crescent. It is a diploid wheat, meaning it has a simpler genetic makeup than modern bread wheat. Einkorn is typically grown as a whole grain and can be milled into flour for baking and cooking.

Einkorn flour is used in a variety of baked goods such as bread, muffins, and pasta, often chosen for its distinct nutty flavour and texture. It is sometimes used as a substitute for modern wheat flour, particularly by consumers seeking heritage grains. Manufacturers may include it for its flavour profile and as part of a blend of ancient grains.

Einkorn is a grain and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Like other whole grains, it is a source of dietary fibre, vitamins, and minerals. Evidence suggests whole grains can contribute to a healthy diet, as recommended by the NHS and the Eatwell Guide. There are no specific regulatory concerns or notable controversies regarding einkorn consumption at typical dietary levels.