Guest guest Posted October 21, 2001 Report Share Posted October 21, 2001 > Barb, regarding Spelt, the difference is that Spelt is a natural grain, > while Amercian wheat is a hybrid. I grind both, and find it interesting > that Spelt grinds so much easier than wheat. Takes about three times as > long to get flour with wheat berries. > > Spelt is also better tasting, almost a nutty flavor. Try it, you'll > probably like it, and I feel is has to be healthier than wheat, it > hasn't been altered from the original! > > Shalom! > > Carol (in the middle of GMO country, Illinois) Spelt is all we use since we have started eating grain again. It does taste wonderful. We make waffles, and pancakes about every other day. Would like to make sourdough oon a more regula bases but we have to hand grind all that grain which is a lot of work. Maybe when we move we will get an electric one. Blessings, Barb in Illinois soon to be MO. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2001 Report Share Posted October 21, 2001 You may be right, I forgot that many people use a bread machine. I make mine from scratch, and I don't measure specifically. And, my gold flours are drier, so I need less when I substitute them. Shalom! Carol ine Sternick wrote: > Spelt is a little different than wheat in breadmaking. First of all, > spelt has a lot more moisture in the kernel itself and absorbs liquids a > lot easier. Therefore, you have to add more spelt flour than wheat > flour. The ratio is 1 1/4 cup spelt flour to 1 cup wheat flour. > > Spelt, while very high in protein, has a very fragile gluten. Mix and > knead times should be dramatically reduced when using 100% spelt flour. > > I have yet to produce a great spelt loaf in the bread machine or as a > regularly shaped loaf without added gluten. > > I have a recipe for a round loaf baked on a pizza stone. I haven't > tried that recipe yet. > > Hope that helps, ine > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2001 Report Share Posted October 22, 2001 Thanks. My sister was trying to make things easier I guess by making spelt sourdough bread in the breadmaker with a spelt starter....It failed time after time! Grace, a Augustine I wish you enough sun to keep your attitude bright. I wish you enough rain to appreciate the sun more. I wish you enough happiness to keep your spirit alive. I wish you enough pain so that the smallest joys in life appear much bigger. I wish you enough gain to satisfy your wanting. I wish you enough loss to appreciate all that you possess. I wish you enough ''Hello's " to get you through the final goodbye. --anonymous ----- Original Message ----- From: ine Sternick Sent: Sunday, October 21, 2001 3:58 PM Subject: Spelt Spelt is a little different than wheat in breadmaking. First of all, spelt has a lot more moisture in the kernel itself and absorbs liquids a lot easier. Therefore, you have to add more spelt flour than wheat flour. The ratio is 1 1/4 cup spelt flour to 1 cup wheat flour. Spelt, while very high in protein, has a very fragile gluten. Mix and knead times should be dramatically reduced when using 100% spelt flour. I have yet to produce a great spelt loaf in the bread machine or as a regularly shaped loaf without added gluten. I have a recipe for a round loaf baked on a pizza stone. I haven't tried that recipe yet. Hope that helps, ine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2003 Report Share Posted April 10, 2003 How about Kamut? My daughter preferss Kamut bread over spelt and the one we buy is Yeast free. Spelt > I looked up the gluten in spelt. Apparently spelt does contain > gluten, but some with celiac and gluten allergies do okay on it. > There were some references to the gluten being a different type of > gluten, also more 'fragile' and easily broken down, more easily > digestible. Several spelt sites did say it was lower in gluten than > regular wheat, but I couldn't find a table with gluten content > numbers in it. This might explain why some who cannot tolerate wheat > gluten do okay with spelt. So while it does contain gluten, it may > also be a good substitute or trial grain for someone wanting to put > some gluten back in the diet. > > www.dovesfarm-organic.co.uk/info-spelt.htm > > www.fabflour.co.uk/generalfaq.asp > > www.hort.purdue.edu/newcrop/ proceedings1996/V3-156.html > > www.mwnaturalfoods.coop/ articles_archives_glut0502.html > > Oats might also be a good trial grain too because it has a different > type of gluten and is overall low in gluten. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2006 Report Share Posted February 24, 2006 thanks Kathy! I've often been told it's also called 'old wheat' because it's the type of wheat our forepersons may have used. Perhaps the wheat flour we use these days is too processed? Is this the dietician daughter I know? :-) doris -land Message: 4 Date: Mon, 20 Feb 2006 16:30:10 EST From: JOSKAT95@... Subject: Re: spelt and B shots Doris, Dr. Rapp use to recommend spelt instead of wheat because she said the protein was different enough from wheat so that it was tolerable to some who were wheat gluten intolerant. Kathy PS I'm going to ask my dietician daughter for her input! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 No Doris, the wheat we use these days is bred to be more hardy, withstand rust, dry, heat, cold, produce higher yields etc.. so the genetic makeup changes - the proteins change....the modern wheat we eat has much more complex proteins that that in spelt and even oats. Re: spelt and B shots Doris, Dr. Rapp use to recommend spelt instead of wheat because she said the protein was different enough from wheat so that it was tolerable to some who were wheat gluten intolerant. Kathy PS I'm going to ask my dietician daughter for her input! Responsibility for the content of this message lies strictly with the original author(s), and is not necessarily endorsed by or the opinion of the Research Institute and/or the Parent Coalition. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Hey Doris, is the Dietician. You met Kelli who is a preschool teacher although she is a stay at home mom right now with her three very busy children. talked to a Professor at the school where she is getting her Master's. He is a plant geneticist and specializes in wheat. I'll forward his response to you. Spelt unfortunately is not something a child on a gluten free diet can eat. I would still suggest it to someone who has wheat intolerance to see if they could tolerate it. Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Does anyone know if you can buy spelt flour? Has anyone made anything out of it? I'd like to try it in my bread machine. Barb --- <rmwilson@...> wrote: > No Doris, the wheat we use these days is bred to be > more hardy, withstand > rust, dry, heat, cold, produce higher yields etc.. > so the genetic makeup > changes - the proteins change....the modern wheat we > eat has much more > complex proteins that that in spelt and even oats. > > Re: spelt and B shots > > Doris, > Dr. Rapp use to recommend spelt instead of wheat > because she said the > protein was different enough from wheat so that it > was tolerable to some who > were > wheat gluten intolerant. Kathy PS I'm going to ask > my dietician daughter > for > her input! > > > > > > Responsibility for the content of this message lies > strictly with > the original author(s), and is not necessarily > endorsed by or the > opinion of the Research Institute and/or the > Parent Coalition. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Hi Barb, Bob's Red Mill has a good light (brain and germ removed) spelt flour and good bread recipes too. Just FYI for everyone, they recommend adding xanthan gum to spelt recipes because there is so little gluten in spelt. Donna > > > No Doris, the wheat we use these days is bred to be > > more hardy, withstand > > rust, dry, heat, cold, produce higher yields etc.. > > so the genetic makeup > > changes - the proteins change....the modern wheat we > > eat has much more > > complex proteins that that in spelt and even oats. > > > > Re: spelt and B shots > > > > Doris, > > Dr. Rapp use to recommend spelt instead of wheat > > because she said the > > protein was different enough from wheat so that it > > was tolerable to some who > > were > > wheat gluten intolerant. Kathy PS I'm going to ask > > my dietician daughter > > for > > her input! > > > > > > > > > > > > Responsibility for the content of this message lies > > strictly with > > the original author(s), and is not necessarily > > endorsed by or the > > opinion of the Research Institute and/or the > > Parent Coalition. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 yes you can buy a variety of spelt flour. The one cookbook I have said you might have to experiment with the different types to find one you like. I made spelt bread last week and it was very therapeutic to knead the dough :-) for the GF doughs, I usually use just a heavy duty mixer to briefly knead. I used to have a bread machine that had a special feature for GF breads. But the bread never came out to my liking. I've read they may 'knead ' the bread too much causing a heavier bread. I use a variety of flours depending on my cooking mood. My favorite is one that was listed in LIVING WITHOUT last summer. Uses 7-8 different flours (white/brown rice, cornstarch, tapioca, potato, garbanzo, sweet rice) doris land Message: 14 Date: Sat, 25 Feb 2006 09:13:11 -0800 (PST) From: Barb Katsaros <barbkatsaros@...> Subject: RE: re: spelt Does anyone know if you can buy spelt flour? Has anyone made anything out of it? I'd like to try it in my bread machine. Barb Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 thanks, donna. Have you tried making bread out of it? In a bread machine? where do you buy the flour? in a health food store or on line? Barb --- princesspeach <donnaaron@...> wrote: > Hi Barb, > > Bob's Red Mill has a good light (brain and germ > removed) spelt flour > and good bread recipes too. Just FYI for everyone, > they recommend > adding xanthan gum to spelt recipes because there is > so little gluten > in spelt. > > Donna > > > > > > > No Doris, the wheat we use these days is bred to > be > > > more hardy, withstand > > > rust, dry, heat, cold, produce higher yields > etc.. > > > so the genetic makeup > > > changes - the proteins change....the modern > wheat we > > > eat has much more > > > complex proteins that that in spelt and even > oats. > > > > > > Re: spelt and B shots > > > > > > Doris, > > > Dr. Rapp use to recommend spelt instead of > wheat > > > because she said the > > > protein was different enough from wheat so that > it > > > was tolerable to some who > > > were > > > wheat gluten intolerant. Kathy PS I'm going to > ask > > > my dietician daughter > > > for > > > her input! > > > > > > > > > > > > > > > > > > Responsibility for the content of this message > lies > > > strictly with > > > the original author(s), and is not necessarily > > > endorsed by or the > > > opinion of the Research Institute and/or > the > > > Parent Coalition. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 28, 2006 Report Share Posted March 28, 2006 Hi Barb, Yes, I've made the bread. Once. :-) But not in a bread machine. Donna > > > > > > > No Doris, the wheat we use these days is bred to > > be > > > > more hardy, withstand > > > > rust, dry, heat, cold, produce higher yields > > etc.. > > > > so the genetic makeup > > > > changes - the proteins change....the modern > > wheat we > > > > eat has much more > > > > complex proteins that that in spelt and even > > oats. > > > > > > > > Re: spelt and B shots > > > > > > > > Doris, > > > > Dr. Rapp use to recommend spelt instead of > > wheat > > > > because she said the > > > > protein was different enough from wheat so that > > it > > > > was tolerable to some who > > > > were > > > > wheat gluten intolerant. Kathy PS I'm going to > > ask > > > > my dietician daughter > > > > for > > > > her input! > > > > > > > > > > > > > > > > > > > > > > > > Responsibility for the content of this message > > lies > > > > strictly with > > > > the original author(s), and is not necessarily > > > > endorsed by or the > > > > opinion of the Research Institute and/or > > the > > > > Parent Coalition. > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.