Description
Origin: Canada
Production: our sprouted spelt flour has been soaked, germinated, and then gently dehydrated to regain the moisture content of the original grain before it is milled using a slow speed hammermill assuring temperature control below 40°C (104° F) and finally screened to achieve the desired texture. Because sprouting transforms dormant seeds into a "living food", this additional step significantly increases its bioavailability of nutrients and activates enzymes that aid in digestion.
Spelt (aka Dinkel in Germany and Farro in Italy) is considered one of the world's ancient grains and a distant cousin to the common wheat (Triticum aestivum) we are accustomed to today. It was one of the first grains used to make bread and recorded as an important staple in parts of Europe from the Bronze Age to Medieval times.
Qualities: although spelt has been cultivated since 5000 B.C., there has been very little breeding of the grain. It has retained 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 highly water soluble and allows its nutrients to be easily absorbed by the body. The sprouting process additionally increases the natural Vitamin C content as well as B Vitamins such as B2, B5, B6, riboflavin, niacin and Vitamins E, A and K. It is also a superb source of fiber and minerals such as manganese, copper, and phosphorus. The total protein content ranges from 10 to 25% which is greater than most common varieties of commercial wheat.
Highlights
Common use: you can substitute spelt flour in any recipe calling for wheat flour, such as pasta, bread, cookies, crackers or baked goods. Because it is lower in gluten, however, spelt does not rise as well as wheat flour. The gluten in spelt flour is also somewhat unusual in that it breaks down easily, compared to wheat flour which is quite resilient and often requires long kneading time to strengthen its gluten. This means it is important not to over-mix spelt or you may risk having a crumbly texture. Also note that since the starch in spelt is more soluble than wheat, recipes containing spelt flour will frequently require less water than when using wheat flour. Some cooks like to blend spelt flour with wheat flour.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Ingredients
Origin: Canada
Production: our sprouted spelt flour has been soaked, germinated, and then gently dehydrated to regain the moisture content of the original grain before it is milled using a slow speed hammermill assuring temperature control below 40°C (104° F) and finally screened to achieve the desired texture. Because sprouting transforms dormant seeds into a "living food", this additional step significantly increases its bioavailability of nutrients and activates enzymes that aid in digestion.
Spelt (aka Dinkel in Germany and Farro in Italy) is considered one of the world's ancient grains and a distant cousin to the common wheat (Triticum aestivum) we are accustomed to today. It was one of the first grains used to make bread and recorded as an important staple in parts of Europe from the Bronze Age to Medieval times.
Qualities: although spelt has been cultivated since 5000 B.C., there has been very little breeding of the grain. It has retained 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 highly water soluble and allows its nutrients to be easily absorbed by the body. The sprouting process additionally increases the natural Vitamin C content as well as B Vitamins such as B2, B5, B6, riboflavin, niacin and Vitamins E, A and K. It is also a superb source of fiber and minerals such as manganese, copper, and phosphorus. The total protein content ranges from 10 to 25% which is greater than most common varieties of commercial wheat.
