It’s an ancient grain (wheat) before it was super manipulated. It also has a form of gluten and also some enzymes that make the gluten much easier for the body to break down. It’s the only kind of flour I use (also think it tastes better).

It’s also not too hard to find and not that expensive.

I like it from here:

https://bluebirdgrainfarms.com/product/organic-einka-flour/

But there are lots of places to get it, I think Italy still produces and exports a good amount. 🤙