History of Spelt:
The official name of spelt is Triticum aestivum var. spelta. Spelt was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and spelt has been grown in North America for just over 100 years. Spelt is often used as a feed grain for animals. However, it has gained popularity as a dietary grain due to its nutty flavor, high protein and nutrition content.Spelt and Wheat:
Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.Using Spelt in Your Diet:
Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pasta. Some people like to blend spelt flour with wheat flour. I have used spelt to make bread, rolls, sweet-breads, cookies, muffins, bagels, pretzels and I have used spelt to replace wheat in almost any recipe.Spelt is becoming better known as a healthy grain, so spelt products like bread and pasta are easy to find in most health food stores.
Buying Spelt:
Your local health food store will have spelt products. Spelt pasta is available in regular and white varieties and works well with any dish that calls for pasta. The white spelt is lighter in color and texture because it is milled more finely. Spelt bread and flour are easily found in stores and online. You may even wish to buy spelt grain in bulk and use a kitchen grinder to make your own spelt flour.Source:
Oplinger ES, Oelke EA, Kaminski AR, Kelling KA, Doll JD, Durgan BR, Schuler RT. "Spelt." Alternative Field Crops Manual. University of Minnesota, University of Wisconsin. Updated January 2000.
