To educate you about grains, we have enlisted the resources of Chef Brad.
Fusion Grain Cooking Show on Spelt
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Chef Brad's Featured Grain
This grain has been around since early 5000 B.C. in what is now Iran. It continued to grow and be harvested in other countries, such as Germany, Italy, Switzerland, and other parts of Europe. Purity Foods reintroduced it into North America in 1987. Today, Spelt is becoming more popular with bakers, manufacturers, and consumers.
Spelt is unique in more ways than one. Spelt has an incredibly strong hull, which protects the grain from pollutants and insects. This is an excellent characteristic especially when wanting to store this grain. Also, Spelt contains more 30% more protein, more fat, has a higher mineral content and more amino acids than wheat. It has considerable B vitamins, magnesium, and fiber. Added to that wonderful list, spelt is water soluble, which makes it easier for your body to absorb the nutrients.
But what if you can't have wheat, but would like to eat Spelt? Well, Spelt is actually considered an excellent alternative to wheat. Because this grain is unhybridized and contains low gluten it may be just what you need. But we suggest consulting your doctor about using Spelt as an alternative for wheat sensitive individuals.
As you can see, Spelt is a fabulous grain, packed full of nutrients and complex carbohydrates. Spelt can be used in almost every recipe where wheat exists: cereals, pastas, and crackers, pancake mixes, cookies, and so on. With a little experimentation Spelt can become a large part of your diet. You won't want to miss this wonderful opportunity to do something wonderful for your body. Go ahead and give Spelt a try.
Just the Facts
Whole Grain Cookbooks
by Chef Brad
Grain VarietiesThis list of grains will grow over time. You may find out more information on these and more grains at: www.ChefBrad.com
Miller's Grain house
High Stakes Spelt
Crane's Kitchen Kneads
Southeast Whole Grain