What is Spelt Flour?

Spelt (officially known as Triticum aestivum var. spelt) was first grown in Iran over seven thousand years ago. It has also been grown in Europe and and America in the last few hundred years as well. It is often used to feed animals, and has recently become popular in nutrition due to its rich nutritional content and nutty flavor.

Spelt looks similar to wheat, but has a tougher husk, which is probably what protects its nutritional content. It also contains more protein than wheat does, and is easier for people to digest. Some people who cannot tolerate wheat can tolerate spelt. However, it must be noted that spelt does contain gluten, so it is not compatible with a gluten-free diet.

If you suffer from a yeast intolerance but you’re okay with gluten, then spelt should be okay for you, as long as you are able to find products or recipes free from yeast.

You can easily use spelt flour as a replacement for other grains in a recipe, whether it be pasta, bread, or any other similar grain-based foods. Some people find that mixing spelt flour with wheat flour is a nice compromise, for the enhanced nutrition and flavor provided by the spelt.

As many more health food shops sell spelt flour and spelt products, it is becoming much easier to incorporate it into your diet. This is the case with many special diets and special ingredients. Once you know what to look for and where to shop, it all gets much easier.

For More Information About Yeast Free Diets:

Yeast Free Cooking by Lori Winders – I really recommend this book. At 155 pages long, it’s packed full of really useful yeast-free information and yeast-free recipes.