Description
Spelt is an ancient grain and is one of the three original wheat varieties from which modern day wheats are derived. Whilst a member of the same grain family, Spelt is a completely different species. Spelt is an extremely popular grain now, and its use has been growing over many years, as information about its value as a food source, and its ability to be tolerated by many people with wheat sensitivities becomes more widely known. Although Spelt contains gluten, it is much easier to digest than other wheat varieties, and may be suitable for people with wheat or gluten intolerances.
Ingredients: Spelt [Contains gluten]
Nutritional Information: Per 100gm Serve
Energy 1621kJ
Protein 12-13g
Carbohydrates, Total 72.21g
Sugars 0.2g
Fat, Total 1.1g
Fat, Saturated 1.03g
Sodium 1.8mg
Dietary Fibre 3.6g
Basically any recipe can be used with ancient wheat flours.
Using a Bread Machine: Hints. Spelt flour requires less mixing than normal bakers flour as the glutins are weaker. Set the bread machine on the fastest setting as most failures are caused by the spelt over rising and then collapsing before the heat is high enough to kill the yeast. You may need to adjust the flour to water ratio when using spelt in a bread machine. Weigh your flour accurately, 500gm white spelt flour : 335ml-345ml water. If your cooked loaf sinks in the middle it can be an indication of too much water cut back the water by 5ml -10ml to achieve a better end loaf. Option try 450gm flour : 300ml water.
NB:When using a bread machine use the basic or rapid bake cycle or for better results use the dough setting on your machine and bake your spelt bread in an oven.
Customer Feedback:
A big shout out to everyone at SNK.
I visited to buy gluten free bread mix after not finding anything, already made or bread mixes, that I enjoyed. SNK had been recommended to me. When speaking to Diana, she recommended the Organic Spelt White Flour which, she said, could be tolerated by some customers with gluten allergies. I’m not coeliac but after becoming asthmatic, it was discovered this was caused by allergies; one was gluten. I took it home & haven’t looked back. It makes a delicious, light, crunchy loaf. Yum! Thank you SNK Maria Cincotta
