Spelt

By Hklbrries

In cultivation for thousands of years, spelt is referred to as the grandfather of common wheat. High in fiber and rich in B vitamins, spelt also contains a more easily digestible protein than regular wheat, making it popular with people who have an intolerance or allergy to traditional wheat. However, it does contain gluten, making it unsuitable for those with celiac disease.

Replace a portion of wheat flour in any recipe with an equal amount of nutty-tasting spelt flour. Because of its lower gluten content, loaves won't rise as high, but that's not an issue for cookies or flatbreads such as pizza dough and pita bread.

Whole spelt berries can be soaked overnight and cooked like rice or added to soups like barley or other grains.

Ingredients

• _ _ _

Preparation

Step 1

_ _ _