Spelt has a hard husk.
Despite once being a very important ingredient in the European diet in Medieval times, spelt was only introduced into the United States recently because its tough husk makes it harder to cultivate than wheat. It is growing in popularity thanks to the rise of organic foods because it requires fewer fertilizers than wheat. It can be purchased in health food stores and some larger grocery stores. Add this to my Recipe Box.
What Is It?
Spelt flour has been used in Europe for thousands of years; however, it was not introduced into the United States until the 1890s. It is wheat-free, making it a handy ingredient in pastas and breads for people suffering from wheat intolerance. It is a grain with a hard outer shell and is finely milled. Despite being wheat-free, it belongs to the same family of grains.
Taste
It has a rich, nutty and sweet flavor that makes tasty bread; oats, sunflower seeds and other types of seed are often added. Spelt pasta is soft and exhibits the same nutty flavor as spelt bread.
Uses
It is used in baking to make breads and cookies, as well as wheat-free pasta. When baking, it needs a little less water than wheat flour because it is more soluble. SpeIt is slightly lighter than wholemeal flour. It is also sold in its grain form, to be eaten like rice. It should be rinsed and soaked before cooking in the same manner and can be used to make risotto.
Nutrition
Spelt flour is high in protein and low in calories. It is also lower in fiber than wheat. Although it is suitable for people with wheat intolerance, it should not be consumed by people following a gluten-free diet. It is also a source of vitamin B2 and minerals and is considered a whole food.
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