What is Spelt?

Monday, 21 January 2013 Jonathan O Donohue 0 comments Tags  Company News

The Spelt grain is a distant relative to wheat. It has a higher water solubility than wheat meaning it is easier to digest. It has a significantly higher protein level than wheat and is high in both simple and complex carbohydrates. These complex carbohydrates help to stimulate the body’s immune system and it’s also a superb source of fibre.

We have two Products in our range: The Spelt and Honey Loaf and the Spelt Soda. The Spelt and Honey loaf is an equivalent to our Sliced Pan in that it is made with yeast so is perfect for sandwiches. The Spelt Soda is the ideal alternative to our traditional Buttermilk Soda. A couple of things worth mentioning though; as Spelt has a very low gluten content it means that the Soda can have a slightly crumbly texture (The gluten would help with binding). So here's a tip; make sure you’re cutting with a sharp knife.

People with wheat allergies should be wary however as they may still be unable to eat Spelt. Wheaten allergy need to be assessed on a case by case basis so if you have a wheat allergy then I suggest you contact your physician before trying Spelt bread. That said, many wheat intolerant people say they are able to tolerate Spelt.



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