Spelt has been around for thousands of years, but it's recently enjoying a resurgence in popularity. It's believed to be a relative of wheat, and it tastes like a mild, slightly nutty version of it. Flours can be made from it.
Spelt is dramatically more expensive than wheat owing to the more labour-intensive preparation required (it has a tougher husk) and the as-yet limited demand.
Canadian researchers have been working since 1996 on a variety of Spelt that can produce breads similar in loaf volume to wheat breads.
- more protein than wheat
- higher than wheat in complex B vitamins and simple and complex carbohydrates
Some find Spelt gluten easier to digest because while modern wheat has been developed to have a higher gluten content for high-volume bread, Spelt was ignored. Consequently, the gluten in Spelt is more fragile, making it easier to digest. Allergy tests with a doctor could help to determine whether Spelt gluten can be tolerated by someone with a gluten allergy. In general, though, persons with celiac disease should avoid Spelt as they do wheat.
St. Hildegard said about Spelt: "The Spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some Spelt, mix it with egg and this will heal him like a fine ointment."
SpeltSpelt Berries; Spelt Flakes; Spelt Flour; Spelt
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