Spelt
Spelt is a whole grain that comes from the wheat family. It has been around for thousands of years but was introduced to the United States in the 1890’s. It’s grain contains the bran, the outer covering of the kernel, the germ, which contains oil, and the endosperm, which is the starchy part of the kernel[i]. Spelt is similar to wheat in taste and texture but has a sweeter and nuttier flavor and is heavier and denser than wheati. When it comes to identifying the different varieties of spelt, there has been a lot of confusion because there are so many different types and because the soil and the environment that it is grown in impacts its quality and profileii. More research is needed to further identify the different varieties of spelt[ii].
Quality and Purchase
When harvested, spelt stays attached to its protective covering, the hull, until right before milling. The hull protects against soil-borne pathogens[iii]. It can be purchased through organic and health food stores.
Storage Conditions
Storage of spelt is similar to the storage of winter wheat. It should be stored in a dry area with the moisture level no greater than 14 percent and a temperature below 55˚ F. [iv], [v].
Nutrition and Allergies
The nutrition of spelt is similar to wheat flour except that spelt contains more riboflavin and niacin (B vitamins) than wheat. Because spelt contains gluten, individuals with celiac disease are not able to safely consume it. However, spelt may be an alternative to those allergic to wheat; but individuals should check with their physician first before substituting it for wheat[vi]. Also, research has shown that spelt may be easier for humans to digest than wheat[vii].
Spelt Nutrition
38 g serving is equal to about 1 slice of bread [viii]
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38 g serving Whole grain spelt flour Whole grain wheat flour
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Calories 126 kcals 140.83 kcals
Fat 1.26 g .54 g
Polyunsat. Fat .28 g ---
Monounsat. Fat .98 g ---
Total carbohydrates 26.46 g 27.08 g
Dietary Fiber 2.52 g 4.33 g
Protein 5.04 g 5.42 g
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Shelf Life
If the temperature of the grain is kept below 55˚ F., spelt can be stored for up to 12 months. It can also be kept in an airtight container in the freezer for longer storage [ix].
Use from Storage
Spelt flour can be used instead of, or in conjunction with, wheat flour in recipes such as breads, pastas, cookies, crackers, cakes, muffins and waffles. Rolled or flaked spelt can be cooked and eaten like a hot cereal.
[i] http://www.uvm.edu/extension/?Page=news&storyID=10314&category=extension
[ii] http://polk.ces.ncsu.edu/content/Description+of+Spelt
[iii] http://ddr.nal.usda.gov/bitstream/10113/21637/1/IND44114524.pdf
[iv] http://northerngraingrowers.org/wp-content/uploads/SPELT.pdf
[v] http://www.extension.umn.edu/distribution/cropsystems/DC8421.html#11
[vi] http://www.ca.uky.edu/HES/FCS/SSCBaking/Essential_Ingredients/12SSC_TypesFlourPub.pdf
[vii] http://ddr.nal.usda.gov/bitstream/10113/21637/1/IND44114524.pdf
[viii] http://cru.cahe.wsu.edu/CEPublications/eb1977/eb1977.pdf
[ix] http://www.uvm.edu/extension/?Page=news&storyID=10314&category=extension
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