At Give Us This Day LLC, we proudly focus on using 2 primary ancient grains: Einkorn and Khorasan. What makes these grains truly special is that they lack the D chromosome, which is known to cause gluten sensitivity in many people. In contrast, the vast majority of modern grains—over 20 types —contain the D chromosome and have a total of 42 chromosomes such as Spelt.
Einkorn has 14 chromosomes. Khorasan and Emmer have 28. All other grains have 42. This simpler chromosome makeup means, right down to the DNA level, these 3 grains are much easier for the body to break down and digest. Because our grains are freshly milled, the bran—rich in insoluble fiber—and the healthy fats naturally present in the whole wheat flour work together to slow the release of starch from the wheat berry. In addition we cold bulk ferment our loaves in the refrigerator for 48-72 hours, as a result, this process helps maintain a low glycemic index score, making it a smarter, more balanced choice for your energy and overall health.
Ancient wheat is simply old wheat. It has been around for at least 10,000 years since the start of farming. Today’s wheat, however, is very different. Modern wheat is bred for big harvests and strong gluten, not flavor.The gluten must be strong enough for mass-producing millions of loaves in a factory. Ancient wheat varieties have stayed mostly the same for hundreds of years. They became unpopular because their gluten is fragile and can’t handle the fast, large-scale industrial bread machines we use now.
*Freshly milled grain really matters because essentially all the nutrients disappear within 3–7 days as air and light oxidize the flour.