Info about spelt
I tend to see spelt on a lot of stuff in organic/diet-sensitive parts of stores, in big letters suggesting they're advertising its presence. I know that it has more nutrients than wheat, but are there any downsides (aside from it being more expensive)?
I've tried cooking a few things (pancakes) with only spelt flour and haven't noticed any difference. Are there things I should adjust when working with spelt?
Best Answer
In many cases, wheat and spelt flour can be used in the same way, but as spiceyokooko already mentioned, spelt gluten is not as stable as wheat gluten, making it allegedly more difficult to make e.g. fluffy yeast doughs. I usually don't have any problems with that either, but you should be careful not to work the dough too hard or too long.
Dietary issues are often not solved by replacing wheat with spelt. The species are closely related and if a person is allergic to wheat, chances are high that he is allergic to spelt as well. Especially people with coeliac disease should not eat spelt.
When it comes to organic cultivation, spelt is more pest resistant than wheat, making it easier to grow without the use of pesticides. Spelt thrives better in harsher climates than wheat, is not so picky about the soil, but has a lower yield per area than wheat.
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Quick Answer about "Info about spelt"
Spelt is an ancient grain similar to wheat in appearance and is related, botanically, to wheat. Spelt has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavor and can be used in most recipes that call for regular or whole-wheatWhat is special about spelt?
Spelt is a good source of dietary fiber, protein (which it contains more of than common wheat), and vitamins and minerals. This grain is also more water-soluble than wheat, which makes it easier for the body to digest.What is spelt made of?
Spelt is a type of wheat, and spelt flour is a type of whole wheat flour made from the entire grain (bran, endosperm, germ, and all).Is spelt more healthy?
Though it is nutritionally similar to wheat, comparisons have shown it to be slightly higher in zinc and protein. About 80% of the protein in spelt is gluten. Additionally, in comparison to wheat spelt, it has a higher antioxidant capacity\u2014 the ability to remove free radicals ( 1 ).Why is spelt popular?
Spelt is an ancient whole grain grown in many parts of the world. It declined in popularity during the 19th century, but is now making a comeback as a health food. Ancient grains like spelt are claimed to be more nutritious and healthier than modern grains.AMAZING HEALTH BENEFITS OF SPELT | NUTRITIONAL FACTS ABOUT SPELT
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Answer 2
Spelt is just one kind of wheat: Triticum Spelta. It's some sort of a ancient variety, which hasn't been genetically selected as other varieties that were more productive per surface unit. That made those other species being more cultivated, and evolved in being more productive, easier to husk off, or easier to make bread dough with them. It has survived till today in some areas the altitude of climate was too harsh for the other selected species.
That sense of "not evolutioned" is what gives spelt its characteristics of taste, not having the gluten we expect for making bread nowadays (or the quality of the gluten we expect), being less alergenic than other wheats (but it still is alergenic to celiacs, as it does have gluten), or being more naturally resistant to plagues.
The reasons for its price are fashion/diet/novelty, the fact it is less productive (less volume or mass per cultivated area), or the need of machines to remove the husk (in selected "modern" wheat it is easier to fall off).
If you find no difference, I'd recommend to eat just organic plain wheat.
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