I love baking in the fall. I love muffins, quick breads, and Christmas cookies! A “breakfast” muffin or sugar cookie with a light glaze of frosting, accompanied by an early morning cup of coffee, is one of my favorite things cooler weather. And then my health care professional told me to limit or cut out wheat. What’s a girl to do? Just so we are clear, I am not allergic to wheat. It’s just not the best thing to put in my body. I had already been experimenting with baking options because I love muffins and have to have sugar cookies at least once a year. I had tried coconut flour and other types, but I didn’t like the flavor so I gave up. Then, Young Living introduced Einkorn Flour. I have been using it ever since.
Containing 1% gluten, this may not be the product for you if you are allergic to all wheat; however, if you are just looking to eat healthier, even when you are eating sweets, Einkorn Flour is a great choice. Einkorn flour is Heirloom wheat that has not been modified. You can read more about that at Gary Young’s blog here.
If you do any research on baking with Einkorn flour, you will find most resources say that it can be used the same as traditional flour and your recipe amounts will not change. From my experience, this works okay; but muffins, for example, are less dense and occasionally come out a bit gooey in the middle. After a few near misses, I decided to add a bit of extra flour to my recipes. Typically, if the recipe calls for 1-2 cups of flour, I add an extra 1/8 –¼ cup. I make muffins frequently, so I am getting pretty good at it; but I only attempt scratch cookies once a year. I wondered if I could make a decent Christmas cookie with Einkorn. I decided to try my sugar cookie recipe with Young Living’s Einkorn Flour.
I started out by following the recipe exactly. I used a basic Traditional Sugar Cookie recipe from Betty Crocker.
I chilled the dough and then took it out. I was ready to roll! I spread a generous amount of Einkorn flour on my counter so I could roll out the dough. What a sticky mess! I was afraid that this would be the result, but I wasn’t ready to give up. I scooped up my prepared dough, along with all the flour I had spread on the counter, and kneaded it together. That made my cookie dough less sticky. Then, I spread more flour on the counter and tried again. This time, the dough rolled out perfectly, and I was able to use the cookie cutters to make perfect trees, bells, and stars. The cookies also tasted great. Just as I found with the muffins, this cookie recipe needed a little extra flour to make it work. Next time I make this dough, I will just increase the flour amount in the recipe, probably by ½ cup.
I am no expert baker, and you will have to experiment with your own recipes; but I can tell you this. Adding a little extra Einkorn flour to your recipes when you are substituting for traditional flour will probably make them turn out a lot more to your liking. And you don’t have to wait until Christmas to bake these cookies. Halloween, Valentine’s Day, St. Patrick’s Day, and Easter are all right great times to eat cookies. Trade your bells and Christmas tree cutters for pumpkins, hearts, shamrocks, or bunnies. But don’t wait! Start now! Who doesn’t love a round, cut-out sugar cookie in the summer with a glass of sweet tea? And when you make those summer cookies, try a bit of Lemon Vitality essential oil in your dough. Yum!