Spelt is an ancient and distant cousin of common wheat, with a slightly nuttier, sweeter flavor. Grain Place Foods Kosher Spelt Flour is a nutrient-packed whole grain flour (including the bran, endosperm and germ), with higher protein, fiber and B vitamin content than wheat and is more easily digested. It can be substituted for wheat flour in all recipes; however, because it has less and more fragile gluten than wheat, it should be mixed with wheat flour in baking yeast breads.
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Spelt is an ancient and distant cousin of common wheat. It is popular in Europe, especially in Germany, where it is known as dinkel, found in a variety of foods, and in Italy, where it is used in gourmet soups, pizza crusts, breads and cakes. More recently it has gained popularity in the United States due to increasing demand for higher fiber pasta and cereals. Spelt is very similar to wheat but has a slightly nuttier and sweeter flavor and it is higher in protein, fiber and B vitamins than wheat. It also has higher water solubility, so is more easily digested. Some people with wheat allergies are able to better tolerate spelt, but it does contain gluten so is not suitable for anyone on a gluten-free diet.
Spelt has a much tougher husk than wheat, and unlike wheat, which loses its hull when harvested; spelt kernels must be mechanically hulled. It is thought that this impervious hull has its advantages, however, in that it protects the kernel from insects and pollutants, and safeguards it nutrients and freshness.
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