I am using new baking flour, an ancient non-hybrid wheat
flour known as Einkorn. This miracle flour is touted to
possess all the characteristics of the wheat grown when
I was young, meaning, causing NO WHEAT ALLERGIES.
It makes very sticky dough and working with it takes some practice. I was so
frustrated making this pie that I almost threw the whole thing out but the crust
is most delicious. What I did throw out, was all my old wheat flour and I'm
definitely going to "stick" with this one (pun intended). lol
My previous Einkorn baking experiment was Kefir Sourdough Bread. It took 5 days of
preparation and then I forgot the salt but delicious in-spite-of.
I hated to cook, didn't even like to be in the kitchen but I did appreciate good health.
I came to the realization long ago that if I wanted good health, I'd have to cook.
Now, when I prepare nutritious, healthy food, I actually enjoy being in the
kitchen and I am absolutely in "good health heaven" to have discovered Einkorn
flour. If your cooking/baking is centered around good health, check out this one.