Guest guest Posted February 6, 2001 Report Share Posted February 6, 2001 In a message dated 2/6/2001 11:52:58 PM Central Standard Time, pfs1958@... writes: Hi Tabitha and others... It is my understanding that spelt flour is VERY close to wheat flour and contains gluten. I have a friend who is a coeliac and she advises strongly against using it. I have made Tabitha's Oatmeal Spelt bread and its beautiful ! keeps for about 3 days fresh and tastes like ordinary brown bread. Spelt flour seems to exhibit the same characteristics as wheat flour..... What do others think ? , NI, New Zealand Hi , If you have celiac (and I'm not talking about ER here) it is my understanding that NOTHING with gluten is a good idea. AND the new LR book says NO SPELT for O non secretors. But if you are a secretor it is OK. There is a link at http://www.purityfoods.com that is titled SPELT WHAT IS IT? and really helped me decide that it was OK for me. Spelt doesn't give me bad reactions like wheat does. But I do know there are some that cannot tolerate it. Right now I do not happen to be one of them. Just my 2 cents. TABITHA SEE MY BARBIES, HALLMARKS, DEPT. 56, ETC. AT AUCTIONS Go to http://list.auctions./ Click on ADVANCED SEARCH, then BY ID Enter Seller ID tabmtbc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2001 Report Share Posted February 6, 2001 Hi Tabitha and others... It is my understanding that spelt flour is VERY close to wheat flour and contains gluten. I have a friend who is a coeliac and she advises strongly against using it. I have made Tabitha's Oatmeal Spelt bread and its beautiful ! keeps for about 3 days fresh and tastes like ordinary brown bread. Spelt flour seems to exhibit the same characteristics as wheat flour..... What do others think ? , NI, New Zealand Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 Celiacs should not use spelt, as it is wheat and does contain gluten. However, some people (NOT celiac!) can use spelt because it contains little of the protein and gluten that modern wheat has been bred to have and which bothers a lot of people. I made a spelt pizza crust the other night and I thought my family would fight over it! Those of us in my family who are sensitive to wheat did not have the same reaction to spelt, so I am hoping we can use this more in the future. best wishes, Anne Washburn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 >SPELT BREAD FOR BREAD MACHINE recipe Betsy , Thank You! I want to try and find all these ingredients and make some ASAP. Joyce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 , Why don't you share your recipe with us. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 , I use a recipe from a bread machine book and just substitute spelt for the wheat. Turns out great every time. The person who says it cannot be done should not interrupt the one doing it. ~ Chinese Proverb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2003 Report Share Posted November 15, 2003 This is a Spelt Bread Recipe that I use: Spelt Yeast Bread For Bread Machine 3-1/4 cups whole spelt flour 1 pkg active dry yeast (4g pkg I think) 1 cup water (75-85 degrees) 1/3 cup honey 1/4 cup butter 1 teaspoon sea salt 1 egg I put the water in, then the flour, then I make a " well " in the flour and put the yeast in the well so that it doesn't touch the water. Then I put all the other ingredients on top of that and run it on the " basic " setting. Turns out perfect and delicious every time! I used to put flaxseeds in it until I found out that you aren't supposed to heat them. Now I toss them onto my eggs in the morning. Coryn PS. If you need the non-machine version, let me know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2003 Report Share Posted November 16, 2003 Recipe???????????????????????? Love to have it, Bubba Murray <salbud@...> wrote: , Why don't you share your recipe with us. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2003 Report Share Posted November 16, 2003 Did you see the recipe posted? If not, I will repost it. The person who says it cannot be done should not interrupt the one doing it. ~ Chinese Proverb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 , didn't show the recipe. Thank you for being so sweet about reposting. If it was an attachment, I don't think we are set up for attachments on this site. Re: Re: Spelt Bread > Did you see the recipe posted? If not, I will repost it. > > > The person who says it cannot be done > should not interrupt the one doing it. ~ Chinese Proverb > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 This is a Spelt Bread Recipe that I use: Spelt Yeast Bread For Bread Machine 3-1/4 cups whole spelt flour 1 pkg active dry yeast (4g pkg I think) 1 cup water (75-85 degrees) 1/3 cup honey 1/4 cup butter 1 teaspoon sea salt 1 egg I put the water in, then the flour, then I make a " well " in the flour and put the yeast in the well so that it doesn't touch the water. Then I put all the other ingredients on top of that and run it on the " basic " setting. Turns out perfect and delicious every time! I used to put flaxseeds in it until I found out that you aren't supposed to heat them. Now I toss them onto my eggs in the morning. Coryn PS. If you need the non-machine version, let me know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2003 Report Share Posted November 17, 2003 Thank you Coryn. It came through this time. Fw: Re: Spelt Bread > > > This is a Spelt Bread Recipe that I use: > > Spelt Yeast Bread For Bread Machine > > 3-1/4 cups whole spelt flour > 1 pkg active dry yeast (4g pkg I think) > 1 cup water (75-85 degrees) > 1/3 cup honey > 1/4 cup butter > 1 teaspoon sea salt > 1 egg > > I put the water in, then the flour, then I make a " well " in the flour and put the yeast in the well so that it doesn't touch the water. Then I put all the other ingredients on top of that and run it on the " basic " setting. Turns out perfect and delicious every time! I used to put flaxseeds in it until I found out that you aren't supposed to heat them. Now I toss them onto my eggs in the morning. > > Coryn > > PS. If you need the non-machine version, let me know. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 his is my moms recipe. Stuck [lists] Spelt Bread This is the basic recipe I use for Spelt Bread. I change the sugar to 2 tablespoons of honey. I start with 1-1/2 cups of water and add the last 1/4 cup if I need it - sometimes I don't; sometimes I need a little more (it depends on the weather). I don't usually add any seeds - don't like that extra 'crunch' in bread. I'll be making some this week. I'll try to do it when you can be down here to help. Mom Easy Vegan Spelt Bread Ingredients (use vegan versions) 3 cups whole or light spelt flour (organic, of course!) 1/4 cup raw sugar, or brown sugar 1/2 tablespoon sea salt 3 teaspoons dry yeast 1 3/4 cups warm water a handful of: flax, sesame, sunflower seeds (any or all) Directions: Pre-heat oven to 375* Nice easy vegan bread recipe. Mix all the dry ingredients together, including the seeds. Stir everything until well mixed, then add the water and keep mixing until the batter is thick and moist. Pour into a greased loaf pan (I use olive oil), smooth out the top and sprinkle seeds on top if you like. Cover the pan with greased plastic wrap (again, I use a little olive oil), and place a tea-towel on top. Place on the top of oven where it is warm and let it rise until it has about doubled in size (about 20 to 30 minutes). Bake at 375* for 45 minutes, or until tester comes out clean. Remove from pan and let it cool before slicing. Enjoy some while it is still warm! Makes: 1 loaf Preparation time: 1 hour --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0653-5, 12/05/2006 Tested on: 12/5/2006 9:29:55 AM avast! - copyright © 2000-2006 ALWIL Software. http://www.avast.com Quote Link to comment Share on other sites More sharing options...
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