Spelt flour recipes
WHAT IS SPELT?
Spelt is a very old species of wheat, far higher in protein and other nutrients than the hybrid wheat of today. It was originally grown in Iran around 5000 to 6000 B.C. Spelt has been growing in Europe for over 300 years and for just over 100 years in North America. It is a pleasure to see it being grown once more as it is far hardier and drought resistant than the wheat usually grown.
Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body's immune system. It is also a superb fibre resource and has a large amount of B-complex vitamins.
Spelt has a somewhat nuttier and slightly sweeter flavour than whole wheat flour. The gluten is different to that in wheat so many that are allergic to wheat can enjoy spelt without a problem. The protein in spelt is easier to digest, however, it contains gluten and is not suitable for a gluten-free diet. Spelt flour is extremely good to bake with.