Spelt flour organic

Uses and Recipe

Spelt, or Triticum spelta, has been cultivated for over 5000 years and it is thus one the oldest crops known to humankind. This cereal, a distant cousin of wheat, originated in the Middle East and spread throughout Europe in the Stone Age. Spelt continues to be grown in certain parts of the world. In Germany, it is known as dinkel-spelt, and in northern Italy it goes by the name of farro. Spelt was introduced on the North American market in the 1980s. It is a hardy winter wheat that tolerates cold weather and, unlike modern wheat, requires no pesticides.

Spelt is an excellent substitute for wheat. It is rich in proteins, which can represent up to 15% of its constituents, as well as in fibre, Vitamin B complex and other vitamins, and minerals like magnesium and iron. Spelt is nourishing, energizing and is easy to digest. It is generally tolerated by people who are sensitive to gluten. In 1098, Hildegard von Bingen, the famous intellectual, artist, mystic and healer, wrote: “Spelt is the best of grains. It is rich, nourishing and milder than other grains. It strengthens the body and purifies the blood of those who eat it; it lifts the human spirit and lightens one’s mood.”

Spelt has a nutty flavour that is much appreciated. Spelt flour can be used to make pleasant, fine-textured bread. This flour can be substituted for soft or hard wheat flour in all kinds of recipes, including those for bread, cookies, crackers, muffins, pastries, pasta and pancakes. As well as being ground into flour, spelt is used in hot and cold breakfast cereals. Whole or cracked spelt kernels can be cooked like rice.

The spelt flour produced by Aliments Trigone inc. is stone ground and bears a label indicating that it is certified organic. Click here to view a label.

Uses and Recipe

Spelt flour can be substituted in whole or in part for soft or hard wheat flour in almost any recipe. It requires slightly less liquid than wheat flour.

• Spelt muffins
1/4 cup fresh or dried fruit
2 cups spelt flour
2 tablespoons baking powder
pinch of salt
1/2 teaspoon cinnamon
1 egg, beaten
1cup milk
4 tablespoons vegetable oil
4 tablespoons honey or maple syrup

Mix the dry the ingredients together in a bowl, add the liquid ingredients and fruit and mix well. Spoon into greased muffin tins and bake at 400°F for about 25 minutes.

For further information…

– Article by Pierre Gélinas: “L’épeautre, un blé ancien à saveur moderne”, in La Fournée magazine, April-May-June 2004 (in French)