Spelt is considered one of the world's ancient grains. Spelt goes by many other names including, Dinkel (German) and Farro (Northern Italy). Spelt was one of the first grains used to make bread, with reference to it in the Old Testament of the Bible. Spelt is one of the few grains today that doesn't require pesticides. Spelt is a distant cousin to the wheat we are accustomed to today. Although Spelt has been cultivated since 5000 B.C. there has been very little breeding of the grain. As such, it has carried with it the wonderful characteristics that allow some wheat intolerant persons the ability to eat it. You can substitute spelt flakes in your recipe to replace a part of the ground meat in burger recipes. Spelt flour can substitute for wheat flour in many products, with a few minor adjustments. The starch in spelt is more soluble than wheat and recipes containing spelt flour will frequently require less water than when using wheat flour.
Stir one cup flakes into two cups water (soak for 10 minutes for a creamier porridge), bring to a boil, stir and cover with lid, let simmer for 15 to 20 minutes or until all the liquid is absorbed, and it's the texture you like. Serve immediately with garnishes of your choice for a great high-nutrition wheat-sensitive breakfast option.
Although Spelt has been cultivated since 5000 B.C. there has been very little breeding of the grain. As such, it has carried with it the wonderful characteristics that allow some wheat intolerant persons the ability to eat it. The gluten strength in spelt is much lower than wheat and therefore easier to digest. Spelt is an excellent source of manganese. It is also a good source of niacin, copper, phosphorus, protein, and fiber. According to The World's Healthiest Foods, spelt can be helpful for people with migraine headaches, atherosclerosis, or diabetes."
" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever. We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."