Spelt Flour


Many varieties of wheat are now available in the market, but nothing quite like spelt. Going around with the scientific name of Triticum spelta, it was first found in the Mesopotamia land back in 5000 BC. It is basically a part of ancient history that makes scientists practically refer to it as the parents of modern wheat.

Spelt’s hard texture often times makes it the last choice for wheat farmers, mongers, and health enthusiast in general, not to mention its debate on whether it belongs in wheat family despite what’s the scientific facts have to say. It has a nutty flavor and widely used in Europe, especially in Italy, where it is known as farro; and as dinkel in Germany.

If previously we were one of the cynical opinions out there towards spelt, well we need to think twice now. Its hardness is there due to its mechanism to protect the kernels, thus keeping the nutrition and flavor intact while providing some protection from pesticides as well. When it is being processed into a ready-to-use flour, spelt will still give protein and more vitamins than any type of wheat.

Spelt flour is much like the wheat flour, with white and whole grain type, both are available for cooking. If we are looking for a nutritious bread creation, the type to go for is the whole grain spelt flour. But when we don’t want the bread to be nutty, white spelt flour is the one to choose.

For 100 grams of spelt, the vitamin we can get most is from niacin or vitamin B3 for 6.8 mg and phosphorus mineral for 401 mg. The daily intake for niacin normally is around 15 mg for a healthy skin and grounded level of healthy cholesterol for heart, while phosphorus is needed for bone and teeth strength and metabolism assistance. And that’s not all of spelt grain contains because it also empowers we with all kinds of vitamin B, vitamin E, as well as iron, zinc, and magnesium.

After processing it into a dish, we will still get the benefits of 51.3 grams carbs, 10.7 grams protein, and 246 calories with 40 grams starches. With only 1.6 grams of total fat per serving, it works best as the substitute for rice and potato. A cooked spelt also give the consumer in total 30% of daily recommendation for phosphorus and dietary fiber intake.

Another nutritional highlight in spelt is that it aids people with high blood pressure with its ability to provide a balance level of potassium for 277 mg and almost no sodium at all with only 10 mg per 100 grams.

Why We Should Switch to Spelt

First of all, we can bake using the spelt flour and it is not getting any better than munching a baguette or donut that we can declare healthy. Not only bread will taste great (and an idea alert: there’s some chance to turn it into some healthy, organic type of business!), it will also help you chase away some gruesome diseases.

The magnesium level in spelt is enough to produce several types of body enzymes that will help the glucose secretion, a key to lower the risk of having Type 2 diabetes. The dietary fiber in it will prevent the formation of gallstones. For kids, spelt consumption can help protect them to develop asthma.

One of the special nutrient sits inside spelt is phytonutrient in plant lignans with ability to protect consumers from hormone-based cancers, heart disease, atherosclerosis, stroke, obesity and atherosclerosis.

Wait a Moment

We have smothered you with the benefits of spelt flour but there are few things you might want to consider before changing completely to the spelt side. Since spelt is one of the distinctive members of gluten grains group, those with celiac disease can’t have spelt anywhere near their food. But most of the times although not always, people with light wheat intolerances should be fine with consuming spelt.

Another downwards to consuming spelt is the extra works needed to pull out the kernels from the hard shells. But again, it shouldn’t be a problem if we have the spelt already in a form of flour.

You can find the Spelt Scones recipe here to experiment with some spelt flour, you won’t regret it!

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