Spelt (Triticum spelta) is a distant relative of wheat (Triticum aestivum),
and claims its origins in modern day Iraq. It has been written about as
early as 5,000BC. It is a very nutritious grain, and has been used
successfully as a wheat substitute for many people with wheat allergies. It
is NOT gluten-free, however, nor is it a substitute for all people with
wheat allergies. Some people with wheat allergies remain sensitive to such
substitutes like spelt and Kamut.
Spelt can be substituted for wheat flour in bread recipes, although the
grain has a high water solubility, and so less water (up to 25% less) will
be needed. The added water solubility also contributes to more nutrients
being absorbed by the body. Spelt is quite high in B vitamins, is an
excellent source of fiber, and is full of complex carbs, some of which
specialize in assisting with blood clotting, as well as stimulating the
immune system. And although spelt has a lower gluten content than does
wheat (don't expect as large of a rise from spelt), it does have a higher
protein content overall. Spelt typically has 10-25% more protein than
commercially grown wheat strains.
Spelt is typically characterized by a "nutty" taste.
Hope this helps. (I did a report in high school about wheat allergies. This
is what I can remember.)
- Randy Clemens -
Los Angeles, CA