People who cannot tolerate wheat products are often highly sensitive to gluten which is found in wheat as well as other grains such as spelt, rye, oats and barley. Gluten is a protein derivative which gives bread that elastic spongy quality.
For these people, it is necessary to avoid these grains and the foods which contain them. The alternative is to eat gluten free breads which have a different texture and flavour.
We at Goanna Bakery have produced a range of these breads which we believe are flavoursome, light and highly enjoyable.
What is Spelt?
Spelt is known as an ancient grain with it’s origins dating back several thousand years in the Fertile Crescent of the Middle East and in Europe.
It was later replaced by newer, higher yielding and easier to grow varieties of wheat.
Spelt has remained popular in Europe, particularly Germany where it is known as Dinkel, and also in Italy where it is called Farro.
Spelt is experiencing a resurgence in its popularity due to its health benefits and superior flavour, particularly as more people are discovering and understanding their intolerances and allergic reactions to common wheat. It is generally found to be far more easily digestible than common wheat.
The spelt grain has a tough outer husk which protects a soft, highly water soluble kernel.
It contains a high proportion of protein and also of cellulose, which stimulates proper functioning of the digestive tract and is important in the prevention of digestive problems including constipation and bowel cancers.
Comparatively higher levels of vitamins support good skin function, regulates metabolism and stimulates appetite and heart function.
Higher proportions of essential amino acids promote general positive feelings of wellbeing and the balancing of moods.
Spelt has been found by many people to a preferable alternative to common wheat, however it should be tested in small quantities if there is any doubt as to its suitability for particularly sensitive people.
A comparison of Spelt and Wheat is illustrated below:
Nutrient (%) Spelt Wheat
Protein 13.1% 11.6%
Carbohydrate 67.7 62.5
Fat 2.45 1.9
Minerals 1.75 1.6
Cellulose 8.8 1.8
Thiamine 0.64 0.48
Riboflavin 0.22 0.14
Niacin 0.6 0.42
Amino Acid (mg/g fresh weight)
Phenylalanine 7.0 5.0
Tryptophane 1.8 1.2
Cystine 1.35 1.1
Leucine 9.0 6.0
Isoleucine 5.6 2.9
Lysin 2.75 2.9
Methionine 4.0 2.4
Valine 5.8 4.2