What the spelt.

But, seriously… what the spelt?  What is this crazy flour that has been around since before bread turned white, and why do gluten-free people think they can eat it if it is technically wheat*?

uhhhh huhhhh…

I have done some research, both orally, and scholastically, and have found spelt to be my friend.  I have not had any reactions to a few slices of bread during a meal, ever.  And boy, does it taste good!!

Since my guinea-pigging of myself proved it to be OK for Bubble Children to take down, I continued with scientific research.  Here’s why spelt is easier for you, and your gluten-free loved ones, to digest than plain-old wheat:

1. Spelt is one of the ancient grains, like quinoa and amaranth, and has not been manufactured commercially like wheat has.

2. The gluten in spelt is water soluble.  This means that heat and liquid (which are both definitely in your stomach) can break it down quickly and easily.  The more you mix it, the looser it gets.  This is the opposite from wheat, where if you mix it more, it will only get stronger.  (Kneading dough ring a bell?)

3. Since spelt has not been hulled (aka made into white flour by taking off the outer casing), it has a casing to protect itself from bugs and other invaders.  Therefore, it has not developed the enzyme inhibitor that modern-wheat has to ward off predators, and is more natural for us to digest.

So, go ahead, my gluten intolerant friends, and munch on some spelt loaf to get that whole-grain, crusty, yet fluffy and soft-on-the-inside bread fix.

*Spelt bread is not suitable for those with Celiac Disease.  It is still technically in the wheat family.

**For a really phenomenal spelt bread, try Little T American Baker, located at 2600 SE Division St. in Portland, Oregon.  (See above bread photo.)

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