The ancient grain einkorn, unlike modern wheat, has never been hybridized, making it easily digestible, extra nutritious, and suitable for people with gluten sensitivity.

The ancient grain einkorn, likely a dietary staple of early humans, is making a comeback as many modern humans seek to return to a diet including more nutrient-dense heritage foods.

Since it has remained unaltered through the ages, einkorn is not only tolerable for people who are sensitive to gluten, but it also may be protective against developing celiac disease.

This is according to the company Revival Einkorn, which claims to be the only company that is exclusively committed to incorporating this heirloom wheat into the modern diet.

Einkorn was the first wheat on the planet, according to Werner Forster, the founder of Revival Einkorn. He told The Epoch Times that it is also the only wheat never to have been hybridized.

This means that einkorn is easier to digest than modern wheat, and is the only wheat that does not cause health issues for those people who have (non-celiac) gluten intolerance.

Einkorn was first cultivated more than 14,000 years ago, with archaeological evidence suggesting it was consumed long before that, says the Revival Einkorn website.

Forster told The Epoch Times that he and his wife, Maria, first discovered einkorn during a trip to Bulgaria.

“We wandered into an organic cafe in the center of the capital, Sofia. The owner decided some time back to only use einkorn for all his flour needs. Aside from the restaurant menu, he also offered an assortment of breads and snacks, 100 percent produced from einkorn,” he said.

After testing nearly 23 genetically pure varieties, Forster’s company produces a European heritage variety of einkorn.

“We do believe [einkorn’s] reintroduction could be one of the more important transformative developments toward good health across all societies, in particular, the western world,” Forster said.

Thanks to his years of experience in organic farming, Forster immediately recognized the potential of this forgotten grain, he said.

“Its nutrient density surpasses all other wheats and most grains, it presents no gluten health issues to people with non-celiac gluten intolerance, is very resource-efficient when comes to farming, and tastes very good,” he said.

As a crop, einkorn is resistant to disease and parasites and can survive harsh growing conditions, making it suited to organic farming practices.

Einkorn has a complete nutritional profile, is a good source of fiber, and is richer in minerals, vitamins, antioxidants, and protein than any modern wheat, the company claims.

Einkorn has 30 percent to 40 percent more protein than other wheat varieties and up to 300 percent more antioxidants. Its starch structure results in slower glucose conversion in the body, and its diverse fibers support digestive health.

In “Einkorn: Recipes for Nature’s Original Wheat: A Cookbook,” author Carla Bartolucci describes how she and her husband replaced conventional wheat flour with einkorn flour to dramatically improve the health of their daughter Guilia, who is gluten-sensitive.

Although einkorn is challenging to mill, Bartolucci writes (its husk must be removed before milling, reducing the harvest by 40 percent), “the way einkorn grows is the way wheat is supposed to grow, and as parents, we felt strongly that this was the type of wheat our daughter was supposed to eat.”

Her family began growing einkorn on their farm in northern Italy in 2009. Her cookbook includes 100 recipes incorporating einkorn in bread, pasta, entrees, and desserts.

If you’d like to try baking with einkorn, you might want to start with No-Knead Sourdough Bread, Einkorn Blueberry Muffins, or Einkorn Soft Pretzels.