For the bloggy circles I run in, and all the research I’ve done on traditional/whole foods nutrition, it may seem weird that I’ve never tried to make anything with spelt. And I guess it is. But once I finally figured out how to bake with whole wheat, I became pregnant. And then I wasn’t up for trying anything new. Then we decided to have my husband go gluten free for awhile, and spelt has gluten in it. And now we are currently testing out his sensitivity to wheat/gluten and finally decided to give spelt a try since people who can’t tolerate wheat can sometimes tolerate spelt.
What is spelt?
It’s an ancient grain that comes from the same family as wheat and oats. It’s actually even one of the original seven grains that were mentioned in the Bible. And unlike our modern wheat, which has been changed over the years in order to increase it’s gluten content (rises better) spelt has remained basically unchanged from what was grown thousands of years ago. As far as nutrition, I’ve read that it has high water solubility which helps nutrients to be absorbed into the body easier as well as large amounts of B Complex vitamins.The carbs in spelt are also known to be helpful in clotting blood as well as enhancing the immune system.
What I made
I decided to make my own bread recipe but substituting the whole wheat for spelt. (it can be substituted 1:1 – thanks Stephanie!) I was actually going to try a soaked recipe as well, but that didn’t work out with our schedule this week and we had to make burgers a day before I had planned on it. So I made up my old recipe with spelt and shaped it into buns to use for our burgers. We hadn’t had burgers in months!!
It rose similarly to whole wheat, and looked a lot alike as well. It was a little bit darker and healthier looking, but actually had quite a mild taste. All in all we loved out burgers! I’ll definitely be using spelt again, although I want to soak it for sure to make sure I get to absorb all those B vitamins! And I’ll be looking for it in bulk at our local co-op store, since it’s more expensive than whole wheat.
And Todd was also able to handle it quite well and didn’t suffer any of the symptoms he gets when he eats wheat. So it’s nice to have an alternative for him.
I also made a new recipe from Rachel Rays site. It was called ”Butter Me Up” Vermicelli with Buttery Butterflied Shrimp. Except we don’t eat shrimp (an unclean meat) so I made it with chicken. I also used brown rice pasta (easier to digest). I And it turned out pretty good as I liked the flavor. It was light and summery and pretty easy to make. Todd enjoyed it (I didn’t think he would) although he did put some Italian dressing in it. He said it needed a bit more bite. For me this recipe was all about trying something I normally wouldn’t. It’s a flavor combination I normally don’t do. So we’re all about expanding our palates over here!
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