Spelt
Seed
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Spelt
comes from a wheat-like plant whose seed somewhat resembles wheat but is a bit longer and
more pointed. Just like hard red winter wheat, Spelt must be planted in the fall of the
year, maturing the following summer. It is an ancient grain that has been grown all over
Europe for the last 9,000 years and is also referred to in the Old Testament of the Bible.
In fact, it is believed that only the grains Emmer and Elkorn have preceded Spelt in being
domesticated. Here in the United States, Spelt was brought by Swiss Immigrants to the
Eastern Ohio and from that time spelt was a very common grain grown for hundreds of years
throughout the United States. During the 20th Century, it was almost completely abandoned
for the more modern varieties of wheat which had a higher yield, shorter growing season
and better resistance to disease. In Europe, especially during the Middle Ages, Spelt was
grown for human consumption and also animal feed. Here in the United States, until recent
times, Spelt was grown mostly as feed. However, since the mid 1980's, Spent has made a
real inroad into the health food market as a wheat substitute.
Many people who are allergic to wheat can tolerate Spelt.
However, many allergy doctors believe that Spelt is too closely related to wheat for it to
be an effective replacement grain. They feel that even though wheat sensitive people might
be able to tolerate it now, as time goes by they will develop wheat-like allergies to it.
However, companies that exclusively sell Spelt products to people, many of them with wheat
allergies, say their customers have had really good luck eating Spelt goods. Spelt has a
lower gluten strength which makes it possible for many people with gluten allergies to eat
this product. Purity Foods, one of the main marketers of Spelt say that out of thousands
of their customers with wheat allergies, only 16 of them have reported allergic reactions
to Spelt. An Ohio bakery that specializes in making spelt products and distributes them
over several different states has numerous customers who can't tolerate wheat yet can eat
Spelt products. It seems, for the wheat intolerant among us, Spelt is probably worth a
try. If you are allergic to wheat and you want to use Spelt, please consult your doctor
before trying this product, then use adequate safeguards when trying Spelt to prevent
serious complications should you also be allergic to this product.
Spelt contains 15 - 21% protein which is much higher than
wheat. It's also higher than wheat in complex carbohydrates, iron, potassium and the B
Vitamins. Spelt is easier to digest than wheat products because of it's higher solubility
in water. Spelt also contains nutrients that aid in blood clotting and also stimulate the
immune system. Due to Spelt's high water solubility and fragile gluten, the grain's vital
substances can be absorbed quickly by the body with a minimum of digestive work. Spelt
contains special carbohydrates which play a decisive role in blood clotting and stimulate
the body's immune system. It's high fiber content aids in reducing cholesterol and heart
disease. It's also nice to know that something as healthy as Spelt also has a great
flavor. Spelt is just another example of what great nutrition should taste like.
Cooking with Spelt flour is similar to cooking with wheat
flour. You can make all the same dishes such as pancakes and waffles, muffins, cakes,
crackers and cookies, pastas and breads. Because of it's lower gluten content, however,
you will probably not wish to let it rise as high as regular wheat flour bread. When
baking, Spelt flour doesn't require as much water - if substituting spelt flour for wheat
flour in your favorite recipe, start by using only 3/4ths as much water.
Recipes:
References:
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