Just caught this piece in The New Yorker about a bakery finding a lot to love about ancient grains like einkorn. Here’s the key line:
“After investigative treks to Denmark and Sweden, [Chad Robertson, co-owner of San Francisco’s Tartine Bakery] has started to incorporate heirloom varieties of grains, like rye and barley, and ancient grains, like einkorn and emmer, into his bread. ‘These older varieties have a different gluten quality, and it’s much easier to digest,’ he says. ‘A lot of people are having trouble digesting the modern wheats.’”
To read the rest of the article, which includes a video, go here.