Tuesday, May 15, 2012

Spelt: a granola-ish grain

spelt udon

zucchini spelt mini loaf

Spelt biscotti

You might have noticed spelt in a health food blog, or the grocery store lately, but have you tried it yet?
Spelt is an ancient cousin of wheat with origins in Southeast Asia. Its recent rise in popularity is good news for wheat and gluten avoiders, because although it does contain gluten, most with gluten sensitivities can tolerate it. Also, spelt is not normally treated with pesticides or chemicals because it grows a thick husk that protects the berry from pollutants and insects.
It's a little pricier than buying wheat flour, but totally worth it. If you want to try it out at home, here are a few of my favorite substitutions and recipes (after the jump).