​Spelt – the real deal

 

In this day and age there are many people who suffer from gluten intolerance. This is partly due to the modifying of wheat to produce a higher yield and hardier crop. This higher yielding hybrid contains greater levels of gluten.

Spelt is a natural wheat grain and therefore a lot lower in gluten so many who are gluten intolerant (excluding coelliacs sufferers) can tolerate this wheat without any side effects.

Spelt is a species of wheat arising from natural hybridisation which has taken place centuries ago. It is one of the original seven grains mentioned in the Bible and continues to be popular today for its nutritional value. It has high water solubility, so its nutrients are easily absorbed by the body.
Another reason that Spelt flour is popular is that it has a fairly strong nutritional profile having slightly fewer calories than wheat flour and is somewhat higher in protein. The flour is easy to digest but is lower in fiber than wheat.

Sunshine Organics in Maungaturoto stock original Spelt flour and also Spelt grain that can be ground for fresh wholemeal flour.

■ www.sunshineorganics.co.nz