The Gluten Index is used by manufacturers to get better results in manufacturing and baking. It is determined by stretching a simple dough of flour and water and assigning strength value. A high value signifies strong gluten and high elasticity.

Einkorn indicates a 0 on the gluten index. It tears and will not stretch because the gluten is so weak.

Through research and experience we have learned how to make many of your favorite recipes out of einkorn despite its low gluten index.