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By Ruth Nieman
Published 2021
Modern wheat flours are hybrid species which have a very different gluten structure to the ancient wheat flours of einkorn and spelt. With a lower gluten content, einkorn flour does not tend to rise quite as much as the modern flours, so requires a little more raising agent in the mix and less handling to preserve the structure. Packed with flavour, this is a delicious carrot cake that looks more complicated than it really is.