Spelt: Meals, Cakes, Cookies & Breads From the Good Grain by Roger Saul
-
Shortcrust pastry (page 14)
from Spelt: Cakes, Cookies, Breads & Meals from the Good Grain Spelt by Roger Saul
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1848991967
- ISBN 13 9781848991965
- Published Apr 28 2015
- Format Paperback
- Page Count 176
- Language English
- Countries United States
- Publisher Duncan Baird
Publishers Text
“The spelt is the best of grains.”—Hildegard of BingenSpelt has ancient beginnings and potentially significant health benefits. Once known as the main ingredient in small, dense and dull-tasting loaves and some only slightly more tasty crackers, spelt has come a long way. Now available at Whole Foods and other specialty and gourmet markets, foodies and health enthusiasts are turning onto the benefits of spelt and calling it a “supergrain.”
Spelt is truly a wholegrain, in contrast to so many of the pretenders on the shelves these days. Unlike wheat, where the nutritional benefits of bran and germ are largely removed during milling, the good stuff in spelt is found in the inner kernel of the grain, and so survives the milling process unscathed.
Everyday bloating can make you feel self-conscious and your clothes tight and uncomfortable. Once you’ve ruled out a food intolerance/allergy or serious gastrointestinal conditions as the cause, making the choice of spelt rather than wheat can help you banish the bloat forever. It seems that sensitive digestive systems find spelt is more easily tolerated than those varieties of modern wheat.
