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Spelt. Meet the ancient grain that’s new.
Grown by farmers as long ago as 5000 BC, spelt is becoming more popular in North America. Spelt's nutty flavor has long been a staple in Europe where it is used in gourmet soups, pizza crusts, breads and cakes in Italy and in everything from beer to bread in Germany. The grain is naturally high in fibre and contains 10 to 25% more protein than wheat. Spelt is also high in B complex vitamins and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets. Spelt flour can be substituted for wheat flour in breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles. (Hint: when substituting, use less liquid or more flour.)
Food Fact brought to you by Farm Credit Canada.
Sources:
http://www.pacificbakery.com/spelt.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143
http://www.spelt.com
http://www.wholefoodsmarket.com/recipes/kitchentips/substitute.html
