White
Spelt Flour is just spelt flour with most of the bran and germ removed.
Use white spelt flour in baking where a “lighter” touch is preferred,
like in pastries, biscuits, cakes, etc.
This 9000 year old grain originated in the
Fertile Crescent and over the centuries found its way throughout Europe
where it remained a very popular grain for hundreds of years. To Germans
it is their beloved "Dinkel" and is now found in a wide variety
of foods and beverages from bread to beer. To Italians it is called "Farro"
and is found in gourmet soups, pizza crusts, breads and cakes.
The official name of spelt is Triticum
aestivum var. spelta. Spelt was originally grown in Iran around 5000
to 6000 B.C. Spelt has been grown in Europe for over 300 years, and spelt
has been grown in North America for just over 100 years. Spelt is often
used as a feed grain for animals. However, it has gained popularity as a
dietary grain due to its nutty flavor, high protein and nutrition content.
Not to be confused with oats or wheat,
spelt is a member of the same grain family but is an entirely different
species. It is one of the original seven grains mentioned in the
Bible.
Spelt has high water solubility, so the
nutrients are easily absorbed by the body. It is also a superb fiber
resource and has large amounts of B-complex vitamins. Total protein
content is from 10 to 25% greater than the common varieties of commercial
wheat.
Cooking with Spelt flour is similar to
cooking with wheat flour. You can make all the same dishes such as
pancakes and waffles, muffins, cakes, crackers and cookies, pastas and
breads.
But because of it's lower gluten content,
you will probably not want to let it rise as high as regular wheat flour
bread.
When baking, Spelt flour doesn't require as
much water - if substituting spelt flour for wheat flour in your favorite
recipe, start by using only 3/4ths as much water.
Banana Bread Recipe
