Ken, the Einkorn flour I use in the smallest amounts in baked goods. It does improve flavor and texture IMHO. But too much will jack up the final carb count of the end product. I don't think I've used more than 1-4 T. in ANY recipe and that has kept carb cunts respectable. But never lose sight of the fact that is is real flour, with all the tendancies for gluten/gliaden to perhaps stall your weight loss. If you start to notice frequent stalls, I'd back off on Einkorn and Carbquik usage until you get to goal or near goal weight. I only consume something made with them maybe twice a month for this reason. I'm even backing off using my Mozzy Dough very frequently for this reason. I want to keep losing weight.