Baking with stone ground spelt flour will result in healthy, delicious treats.
If you're into baking, you may have come across recipes calling for stone ground spelt flour and wonder how this differs from other types of flours. Not only is spelt flour healthier from a nutritional standpoint, it is versatile and flavorful and can be used as an alternative to wheat in many delicious recipes. Add this to my Recipe Box.
The History of Spelt
Spelt is a cereal grain first grown in the Middle East thousands of years ago. A member of the wheat family, spelt was originally used as feed for livestock but has gained popularity in recent years and is now considered a health food. With a sweet, nutty flavor, spelt can be substituted for whole wheat flour in many recipes.
Spelt's Nutritional Benefits
Spelt flour has become a popular alternative to whole wheat flour due to its health benefits. Spelt contains fewer calories than wheat flour and is higher in protein. In addition, it is easier to digest, so people with wheat allergies are often able to eat spelt without experiencing digestive issues. Spelt contains gluten, so those on gluten-free diets should avoid it.
Stone Ground Spelt
In its purest form, spelt resembles wheat, but contains a hard outer shell. When stone ground it takes on a course texture similar to white flour, making it appropriate for baking and cooking. Stone ground spelt flour adapts especially well to bread and pasta recipes.
Tags: spelt flour, ground spelt, ground spelt flour, wheat flour, Ground Spelt