Einkorn Tuile: Ancient Grain as Vegan Parmesan. Einkorn is one of the oldest cultivated grains on earth, grown since around 7500 BC, with a naturally nutty, slightly sweet flavour that makes it uniquely suited to savoury baking. In Gemma's plant-based dish, a paper-thin tuile made from einkorn flour solves the parmesan problem — providing the salty crunch and umami satisfaction that hard cheese would normally bring to an Italian plate. The batter is simple: egg white whisked to frothy (not stiff), sugar and salt for balance, and the flour folded in with melted fat. The critical factor is thickness — the batter must be spread genuinely paper-thin on a silicone mat, because any thick patches will stay chewy rather than crisp. Einkorn browns faster than white flour, so watch it closely during the 8–10 minute bake. A pinch of nutritional yeast deepens the umami further. Marcus Wareing singled out the tuile in deliberation, saying he could have carried on eating it and eating it — high praise for a component designed as a garnish. The tuiles crisp as they cool, and can be curved by draping over a rolling pin while still hot.