Einkorn wheat holds the distinction as the most ancient form of cultivated wheat, earning its place as one of the original founder crops that fueled the Neolithic Revolution. Originating in the Fertile Crescent—specifically near the Karacadağ mountains in southeastern Turkey—its domestication dates back approximately 10,000 years ago. As a diploid species, Einkorn is genetically unique because it has only 14 chromosomes and has never been hybridized, unlike modern hexaploid wheats that have 42 chromosomes.

Einkorn has a higher nutrient density compared to modern wheat varieties: higher in protein, essential fatty acids, lutein, vitamin E, zinc, and magnesium. Carotenoids are impossible to find in modern day wheat, but are present in Einkorn, which are supportive for the immune system and beneficial against many diseases driven by oxidative stress.

For those who suffer from gluten sensitivities, not only is Einkorn lower in gluten, but it is a non-hybridized wheat: its genetic make up differs significantly from modern wheat, so much so, that it passed an ELISA test that screens for traces of gluten in wheat.

The Weston A. Price Foundation often references ancient grains like Einkorn in discussions about traditional diets, noting that they have a simpler gluten structure and are typically higher in protein, fat, vitamins, and minerals than modern, highly-processed wheat varieties. Especially with sourdough preparation, consuming Einkorn is in line with Weston A Price principles.