Why Spelt?
1. Spelt is a whole grain that you can mill into flour (or buy the flour if you don't own a mill), or cook like rice. How very versatile.
2. The gluten in spelt is easier to digest and most gluten-sensitive people can tolerate it.
3. It's the best choice when wanting to make whole grain sourdough bread because the gluten easily breaks down during the fermentation process.
4. It retains nearly all of it's nutritional value after processing, rending higher levels of proteins and minerals.
5. Spelt is a great source of dietary fiber, thiamine, niacin, iron and potassium.
6. It is easily substituted for regular flour, cup for cup.
7. Spelt is very light and more pleasing to the palette that is used to white, all-purpose flour.
~ Take a gander at more Katie's Quick Home Keeping Tips Here. ~
This is a contributing post to Simple Lives Thursday &
