Flour & Pasta - Studies and Facts

Three pastas, more than thirty measurements each, printed as they came back from the lab, plus the full reports behind every nutrient claim on the bag.

Two different species of wheat end up in the pasta aisle, and the box does not always say which. How to read the ingredient line in four seconds, and the research on whether the difference matters.

A negative celiac test does not close the question. What non-celiac gluten sensitivity is, how it is diagnosed, and why researchers are still arguing about whether gluten is the trigger.

Between 1915 and 1975 breeders in Italy and Mexico made wheat shorter, earlier and higher-yielding — by selection, crossbreeding and, once, X-rays. Here is the record.

Explore einkorn flour, an ancient grain with a unique protein structure and different nutritional profile than modern wheat. Learn the research behind this 12,000-year-old grain.

Where to buy einkorn flour — and how to judge quality before you do. A 5-point checklist, an honest look at Jovial, Bob’s Red Mill and King Arthur, and why stone-milled, single-origin Italian einkorn costs more.

Einkorn vs. regular, whole wheat, spelt, and Kamut flour — an honest, sourced comparison of genetics, gluten, the 33-mer peptide, nutrition, and baking. (All are wheat with gluten except almond.)

Stone-ground einkorn flour is milled in a single cold pass that keeps the whole kernel — bran, germ and oils — intact. What stone milling protects, why it matters, and how to store it.

Einkorn is the world's oldest wheat — a 14-chromosome ancient grain unchanged for 10,000 years. A complete guide to what einkorn flour is, its nutrition and gluten, why milling matters, and how to bake with it.

No — einkorn is wheat and contains gluten, so it is not gluten-free or safe for celiac disease. An honest, science-based look at einkorn, non-celiac sensitivity and inflammation.