Tuesday, August 10, 2010

hey spelty!

something is making me sick...

for years i've struggled with digestive issues and a random assortment of other ailments.  after much poking and prodding i've been put on a strict elimination diet to try and nab the culprit(s).  no more wheat, dairy, soy, corn, peanut, potato, pea, celery, etc, etc, etc.  i know for certain that i'm not intolerant to gluten (yes, i'm really really sure), but while there are many options out there for the GF crowd,  many of those products contain other ingredients on my NO list.  so, what is a girl to do?

in a word?  spelt.

spelt is an ancient grain, an ancestor to our modern-day wheat.  it does contain some gluten so isn't safe for people who are gluten intolerant.  but while spelt may be similar to wheat- it is not as simple as substituting one for the other in a recipe.  trust me, i've tried.

this blog will document my experiments baking with spelt and the occasional review of store-bought spelty goodness (and the inevitable badness!).

wish me luck!


Spelt Right Baking said...

Hello Laura,

Just so you know, you are not alone in this "something is making me sick" dilemma. We had the problem in our household and spelt was our answer. We gave up the industrial wheat, artificial anything, high fructose corn syrup, MSG, and all of the baddies. We now have a much healthier household and happier kids. When we stray, we see the difference. Ever since starting Spelt Right Baking, we have heard soooooo many similar stories from people from around the country. Many find that when they eliminate industrial wheat and replace it with spelt and other ancient and heirloom grains they do so much better. The World's Healthiest Foods website has a great piece on the benefits of spelt. It is a good place to start your research on why you are feeling better eating spelt rather than industrial aka common wheat. Take care. Beth at Spelt Right.

laura said...

thanks beth!

The Lunch Lady said...

I actually substitute spelt flour for all regular wheat recipes with NO problem (I sometimes add a bit of extra liquid or applesauce to add more moisture)
I've made cinnamon buns, muffins, cakes etc... Love it much more that whole wheat any day!!