Gary's True Grit™ Einkorn Rotini Pasta

Known as one of the oldest varieties of wheat, einkorn’s natural genetic code and low gluten levels make it more compatible with the human body than modern, hybridized wheat. This makes einkorn grain easier to digest, so that nutrients are better absorbed. Many of these nutrients are also more abundant in einkorn grain than in modern wheat, making einkorn a must-have for your pantry.

Made of highly nutritious, un-hybridized einkorn flour, Gary’s True Grit™ Einkorn Rotini is your go-to foundation for nutritious, delicious, fun meals that bring the goodness of einkorn wheat to the dinner table. Einkorn Rotini is just one more way Young Living is delivering goodness from our fields to your family. Stoneground einkorn flour grown in France by artisan farmers.

Primary Benefits:
  • Einkorn is non-GMO.
  • Gary’s True Grit Einkorn Rotini contains no artificial flavours, colours, or preservatives.
  • An ancient grain, einkorn is known as one of the oldest varieties of wheat.
  • A “hulled” grain, einkorn’s hull can protect it against contamination and insects.
  • Einkorn’s genetic code has only 14 chromosomes, compared to modern wheat with its 42 chromosomes.
  • Its unique genetics give einkorn a lower gluten content than modern varieties of wheat.
  • Einkorn has a more favourable gliadin to glutenin ratio than modern wheat varieties. Einkorn has a gliadin to glutenin ratio of 2:1 compared to 0.08:1 for durum and hard red wheat.
  • Grown and stone-ground in France by artisan farmers and millers, Young Living’s einkorn products are produced in small batches using traditional methods
Seed to Seal® is our quality commitment that helps ensure that with every pure essential oil and Young Living product your family uses, you’re enjoying the benefits of our global resources, industry leadership, and over two decades of innovation. The result? A pristine final product that you know has been created with conscientious Sourcing, Science, and Standards—the three pillars of Seed to Seal.
How to Use

How to Use

Einkorn Flour is easy to use and can be substituted in a 1:1 ratio with all-purpose or whole-wheat flours. However, Einkorn Flour does take some getting used to. Use the following guidelines for the best results in your standard recipes.

  • In standard muffin, pancake, cake, or cookie recipes, you may want to reduce liquid by as much as 20 percent
  • In standard cake recipes, try adding an extra egg white to the batter to keep the final product light and fluffy. Also, beat the batter less and at a lower speed

Bread baking also requires special considerations:

  • Resist the temptation to add too much Einkorn Flour to bread dough. Einkorn Flour absorbs liquid more slowly than standard flour, and the dough is often wetter and stickier
  • Avoid over-kneading the dough. Breads made with Einkorn Flour require less kneading than other breads
  • When the dough is rising, make sure it springs back when you press on it with your finger. If the dough rises too much, it will deflate in the oven, resulting in a dense, hard crust


Whole Grain Einkorn Flour (Triticum monococcum), water.