Wheat or einkorn wheat is a variety of ancient wheat with a low gluten content, scientifically known as Triticum Monococcum and commonly referred to as "small spelled", due to its resemblance to classic spelled.
It is a cereal from the Graminacee family, born in the fertile crescent of the Middle East, among current Iran, Iraq and Turkey, thousands of years ago, so much so as to be one of the first forms of wheat grown together with spelled .
Having a low gluten content, it rises little, but is rich in nutrients - phosphorus, potassium and beta-carotene, among others - and is easily digested.
It is also a rustic grain and is well suited to low environmental impact or biologic cultivation techniques. It is now cultivated in many parts of the world, from the Provençal Alps to Lombardy, Tuscany and Piedmont.
Where is the monococco wheat
Single-grain wheat can be purchased in grains, but also in the form of flour or in processed products such as pasta. It is easily found in specialty organic and natural food stores, but also online.
This cereal is suitable for various recipes : it is used as an ingredient in soups, think of the classic Tuscan spelled soup, but with the small monocot spelled, or for salads, but also for everyday pasta, which results, as well as, also fragrant and palatable.
No need to soak, just put the grains of wheat in a pan with twice their volume of cooking water and cook for about 30-40 minutes.
Earthenware and celiac disease
According to research published in Molecular Nutrition and Food Research it has been shown that the protein part of single-grain wheat gluten is destroyed during the food digestion process, which is not the case with soft wheat.
However this type of wheat is not indicated for coeliacs, but it is well suited to those who have digestive problems or have a genetic predisposition. The researchers are still continuing to know this fantastic and precious cereal.
