Most people have eaten bread, but there are many people who are unsure about the types of flours. For instance, some don't know what the best whole grain flour for baking is. Opinions may differ, but some think it's spelt. The great thing about it is the taste. And because not enough people are getting fiber in their diets it could help boost your daily fiber intake.
The best advice that can be given to folks that are new to the area of baking is this: do not complicate matters. Baking can be rather frustrating at times, but by choosing spelt you'll be picking a very popular product, one that is versatile enough to be used in sandwiches and pie crusts. The taste is very, very mild and is a little sweet.
There's nothing new about spelt whatsoever. It has been around in Europe since the Bronze Age, when the folks in Europe would use it of make bread. For those unsure what to look out for when they go to the grocery store, it's worth pointing out that some have said the grain is a reddish color that looks a little like a cross between barley seeds and sunflower.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
If one word can be used to describe it then that word would probably be versatile. Muffins, breads and even pie crusts can be made with it. Of course, you may wish to mix it with the normal wheat flour if you want some of the goodness of whole grains and some of the flavor of white bread. If you feel like experimenting, why not try making pie crust with 100% spelt, or, if that's too adventurous, then mix crackers in with the dough.
Baking bread might be a little to easy for people that have used the product many times before. You can go a little further by trying to bake a pizza, using spelt for the crust. No yeast is required, therefore the dough and the pizza are that much quicker to make. If pizza isn't quite your thing, then try cookies. They usually turn out a little heavier than your normal cookie and are often quite puffy, but many people like them this way.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Spelt may well be the best whole grain flour for baking, but what is best for you is really down to personal taste. If you want low of no gluten then go for flours made from oats, barley and rye. You may even think about mixing them with spelt as a low gluten alternative.
The best advice that can be given to folks that are new to the area of baking is this: do not complicate matters. Baking can be rather frustrating at times, but by choosing spelt you'll be picking a very popular product, one that is versatile enough to be used in sandwiches and pie crusts. The taste is very, very mild and is a little sweet.
There's nothing new about spelt whatsoever. It has been around in Europe since the Bronze Age, when the folks in Europe would use it of make bread. For those unsure what to look out for when they go to the grocery store, it's worth pointing out that some have said the grain is a reddish color that looks a little like a cross between barley seeds and sunflower.
What really makes it stand out is its mild, sweet taste, It exhibits absolutely none of the bitter taste that some whole wheat flours are often criticized for. It's not heavy either, in fact the text is quite soft and the bread is quite tender. One drawback of spelt for some is that it has gluten, so if you're after a gluten-free product you're out of luck.
If one word can be used to describe it then that word would probably be versatile. Muffins, breads and even pie crusts can be made with it. Of course, you may wish to mix it with the normal wheat flour if you want some of the goodness of whole grains and some of the flavor of white bread. If you feel like experimenting, why not try making pie crust with 100% spelt, or, if that's too adventurous, then mix crackers in with the dough.
Baking bread might be a little to easy for people that have used the product many times before. You can go a little further by trying to bake a pizza, using spelt for the crust. No yeast is required, therefore the dough and the pizza are that much quicker to make. If pizza isn't quite your thing, then try cookies. They usually turn out a little heavier than your normal cookie and are often quite puffy, but many people like them this way.
Bear in mind that spelt does have gluten, albeit a smaller amount than traditional flour. If you want to use yeast with them you can, just make sure at least half the dough has flours with gluten.
Spelt may well be the best whole grain flour for baking, but what is best for you is really down to personal taste. If you want low of no gluten then go for flours made from oats, barley and rye. You may even think about mixing them with spelt as a low gluten alternative.
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