Spelt is one of the most ancient varieties of wheat and has been cultivated for more than 7,000 years. For centuries, spelt was a common wheat variety grown in Europe, the Near East, and America. However, over time, it fell out of favor, being replaced by common bread wheat. But, during the 1970s, spelt made a comeback. It’s now commonly available in health food stores, both as flour and whole berries.
Whole, organic spelt flour can be substituted for ordinary all-purpose flour, adding texture, flavor, and nutrition to any recipe. It can also be used to home-brew beer. Compared to ordinary wheat, spelt contains more protein, fiber, and nutrients. However, that protein is in the form of gluten, so anyone following a gluten-free diet should not consume spelt.
If you’d like to add flavor and nutrition to your home baking, try using spelt flour in your recipes. It’s an ancient relative of durum wheat, making it also good for homemade pasta. Any recipe that calls for all-purpose or whole-wheat flour can be substituted with spelt.
If you can’t find flour or whole-grain spelt locally, you can easily buy it online. The best spelt is grown organically on small family farms, and stone-milled in small batches. This ensures maximum nutrition and flavor. If you enjoy baking bread, spelt is worth a try. People have been baking with spelled since Neolithic times, and this ancient grain is back.
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