Spelt flour is a flour made from the ancient grain spelt, which has been consumed by humans for thousands of years. Farro, dinkle, and farrum are some of the other names it has been given around the world. This nutty grain, like wheat, can be used in breads, pastas, and other flour-based foods, but it must be handled with care to avoid chewiness. Although it contains gluten, spelt flour is relatively nutritious when compared to other grains.
Spelt was one of the most popular grains in the world until the early 1900s, especially in Europe, where it was one of the first grains to be used to make bread. During the 1900s, spelt was largely replaced by wheat, which was easier to process, though it is still sold as a health food all over the world. Although several organic farmers in the United States grow a small amount of spelt, the majority of the world’s supply is grown in southeastern Europe and Iran.
This flour can be used to make a variety of breads and can be substituted for wheat flour in most recipes. It’s a common ingredient in health-food breads, and it’s also one of the main ingredients in Ezekiel bread, a baked good that’s supposed to be nutritionally complete. It’s also commonly found in whole grain pasta, both dried and fresh.
When spelt flour is used instead of wheat flour, the finished product has a much nuttier flavor. It’s important to avoid over-kneading the dough when cooking with spelt flour, especially when using it in place of wheat. Over-mixing can result in a tough, chewy finished product because the gluten in spelt flour breaks down much faster than the gluten in wheat flour.
Spelt flour is considered a healthy whole grain by most doctors and nutritionists. It has a few fewer calories per serving than wheat flour and is slightly higher in protein. In comparison to other grains, spelt lacks a significant amount of fiber, which is the primary nutrient that helps you feel fuller for longer. Manganese, which helps to control blood sugar levels, niacin, which helps to control cholesterol, and phosphorus, which works with calcium to build and maintain strong bones, are all abundant in spelt flour.
Those with gluten intolerance should avoid products made with spelt flour. Despite this, it causes significantly fewer reactions in people who have wheat allergies in general. Spelt flour, on the other hand, can cause problems for people with celiac disease and should only be added to a diet with the help of a doctor.