Spelt is an ancient grain that is making a name for itself in North America. It was used in Iran many, many years ago and has been in Europe for hundreds of years and is just starting to make its debut into the average American diet. It resembles wheat, because it is an ancient form of wheat, but has some very distinct characteristics that put it in a class of its own. It is very high in manganese...which we have discussed before. Manganese is great for your nerves, bones, and for controlling blood sugar levels. It also has a considerable amount of protein. Supposedly, the protein in spelt is easier to digest than the protein in red and white wheat, so some people who hae wheat allergies have an easier time tolerating spelt. However, spelt is not gluten-free, so those with gluten allergies will have to abstain from using spelt.
So, speaking of using spelt...how do you use it? It is interchangeable with other hard wheat. I will be making spelt bread in the next few days and I'll give you my report.
Oh...FYI...my class went well. We ate chocolate cake, smoothies and fresh bread. Yum!
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