An ancient and distant cousin of common wheat, spelt can be used just as you would use wheat. Grain Place Foods Kosher Organic Spelt has a slightly nuttier and sweeter flavor, and is higher in protein, fiber and B vitamins, and is more easily digested. It can be ground into flour, or try cooked hulled spelt as a substitute for rice or potatoes, or add to soups and salads.
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 it۪ 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.
To cook one cup of hulled spelt, soak overnight, drain then add 4 cups of water, bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 cups.
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