Spelt

A super grain in its own right, nothing bad can be said about spelt except its cost. Because it has to be harvested differently than wheat and the yield is so much smaller, the price is high. For wheat-intolerant people, however, it is well worth the cost.

Spelt is a true non-hybrid grain, and spelt flour can be easily substituted for wheat flour in baked goods. Spelt contains all eight essential amino acids, it is about 60 percent higher in protein than wheat and contains B viatamins, iron, potassium, magnesium, and fiber. This grain with its deliciously light, nutty flavor, has been grown and eaten around the world for the last 5,000 years.

Use spelt in anything in which wheat flour is used, and more.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Fiber Content: 3.5 grams per 0.5 cup

Spelt Usage

Spelt Cooking Times

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Recipes Using Spelt