The Wonders of Einkorn Ancient Wheat with Florence Ancillotti

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Date(s) - 06/28/2018
7:00 pm - 8:30 pm

1366 Main St, Ruby (just outside of Kingston)


einkorn2Perhaps you can start baking again, hear Florence’s story first hand!

Are you avoiding wheat for health reasons or just unhappy baking with today’s tasteless wheat? Tired of gluten-free breads and other baked goods that are poor substitutes for the real thing? Come discover Einkorn, an ancient grain, the original wheat over 10,000 years old, low in gluten, raised organically in the US and easily available in the Hudson Valley. Best of all, Einkorn is easy to work with, especially if you’re an experienced baker.

If you’re not familiar with Einkorn you’re in for a treat. You can use it to produce gorgeous artisanal loaves, authentic pizzas and focacias, bagels, scones, even matzoh, and they will be delicious.

Florence Ancillotti has been baking exclusively with Einkorn for over two years and will share her experience with you (and some baked goods) so you can learn more about this wonderful, authentic grain and begin to incorporate it in your own cooking.

Donation: $5

RSVP: Helen Coyle Bergstein

Florence’s Story

I’ve been interested in home cooking and optimal nutrition most of my life, learning to bake breads with European artisanal techniques and always trying new ways to coax maximum flavor from the over hybridized modern wheat.

When I was advised to avoid gluten and gluten containing foods for health reasons, I was determined to make my own bread as there were very few good tasting or nutritious options out there. I experimented with all kinds of alternatives: rice, sorghum, buckwheat, amaranth, millet and almond flours to name a few, with almost always disappointing results. Sometimes, in combination and with a lot of added ingredients, I could come up with an acceptable loaf, but to me, it was never “real” bread and I would fall off my gluten free wagon. I was always searching for a better option.

Finally a few years ago, I was introduced to Einkorn and found that I could tolerate it quite well, as did some of my other gluten sensitive friends. I started using it in earnest, maintaining a starter and baking once every week or so, finally making delicious bread and other baked goods once again. Einkorn, the most ancient wheat has revolutionized my baking once again.