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Spelt Flour

Misc.

Shirl: here is some more info regarding spelt flour


Spelt flour (makes product heavier; consider increasing the baking powder so that the product rises more; tolerated by most people with wheat allergies; good for making pasta and bread)

In comparison to hybridized wheat, Spelt's nutritional profile contains more protein, fat, a higher mineral content and more amino acids. Spelt has high water solubility that helps the body absorb it's nutrients easily as well as being a great source of fiber. Spelt has large amounts of B-17 (anti-carcinoma). Special carbohydrates (Mulcopolysaccharides), an important factor in
blood clotting and stimulating the body's immune system are also found in Spelt. All of this makes it an ideal training and endurance food especially for athletes wanting to carbo-load.


MsgID: 0027757
Shared by: Hobbs
In reply to: Spelt
Board: Cooking Club at Recipelink.com
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