Alternative Flours Becoming More Available
(From the Steep Hill Record, November 1993.) NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!
Some Steep Hill members may experience an allergic reaction to the gluten in some types of flour. Others are looking for higher protein content than is available in the wheat flours normally used in breads. Still others may be looking for a new taste experience.
Whatever the reason, the following information on spelt and how it can be used in different kinds of recipes may be of use to some members.
SPELT
Spelt is an ancient grain, originating from southeast Asia. Brought to Europe as long as 9,000 years ago, the grain was highly prized for its nutty taste and earned the nickname 'dinkle'. The first European settlers brought dinkle with them to North America but it has been largely ignored in favour of King Wheat.
Spelt is closely related to wheat but it is not considered a form of wheat. Its genetic makeup is different from wheat and, though it contains gluten, it is a grain that many people, sensitive to wheat, tolerate very well. It is very similar to kamut in nutrients and other characteristics. Spelt is high in minerals, amino acids, essential fatty acids, B vitamins, iron and proteins. It is an ecologically ideal grain. It is not a hybrid and can be grown without fertilizers and pesticides in climates with difficult winters.
It is said to be a good pasta flour. It adapts well to recipes recommending more conventional flour; just use a little more spelt flour and a little less liquid. As with kamut, those who experience allergic reactions to wheat flour should be quite careful when first using spelt flour because there may also be some allergy.
Here are a few spelt recipes. Those accustomed to using these flours recommend that the neophyte start out with something simple and progress to breads and the like only after having gained some experience with the flour.
NOTE: Steep Hill does NOT sell Spelt flour (or anything else) by mail order!