spelt/wheat allergies
People with wheat allergies often wonder if they can eat spelt without an allergic reaction. Research seems to indicate that it may be possible, depending on the type of allergy. Individuals with a wheat intolerance, who develop respiratory problems, skin welts, etc. after eating wheat may find that they will also experience some problem with spelt due to its genetic similarity to wheat. Those with a gluten intolerance sometimes find that they can tolerate spelt because of its lower gluten strength. Our advice is to consult your doctor and proceed with caution. Also, be sure to use a pure spelt variety.

baking with spelt flour
Baking with spelt flour is similar to baking with other flours. However, most bakers find that a little less liquid is required. It is suggested that you use 3/4 of the liquid that you normally use in your favorite recipe. Add more liquid a little at a time until the consistency is satisfactory.

Here are some recipes to get you started. We recommend Maverick spelt flour. Maverick spelt flour and spelt berries can be ordered from French's.

 
   

BUTTERMILK DROP BISCUITS

2 cups Maverick spelt flour                    1 tablespoon baking powder
1 tablespoon sugar                                 1/4 teaspoon salt
1 cup buttermilk

Preheat oven to 425 degrees F.  Grease baking sheet.  Combine all dry ingredients.  Add buttermilk and stir until just blended.  Drop batter by heaping spoonfuls onto baking sheet.  Bake until lightly browned, about 15 minutes.




 
   

BREAD MACHINE SPELT BREAD

1 cup water                     2 teaspoons vegetable oil
2 tablespoons honey        3 - 3 1/3 cups Maverick spelt flour
1 1/2 teaspoons salt         2 teaspoons dry yeast

Place ingredients into bread machine in the order suggested by the manufacturer, using 3 cups of spelt flour.  As the dough is mixing, if it looks sticky add more flour until a smooth dough is formed.   Bake on normal or basic style.




 
   

SPELT SUGAR COOKIES

1 1/4 cup white sugar                1/2 cup margarine
1/2 cup shortening                     2 eggs
1/4 cup honey                           1 tablespoon vanilla extract
3 cups Maverick spelt flour        3/4 teaspoon baking powder
1/2 teaspoon baking soda          1/2 teaspoon salt

Beat sugar, margarine, and shortening together until well blended. Add eggs, honey, and vanilla. Beat well. Combine dry ingredients. Gradually add to creamed mixture. Mix well. Refrigerate dough 1 hour until dough is easy to handle. Roll out dough on lightly floured surface and cut with cookie cutter. Bake on ungreased cookie sheets at 375 degrees for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to wire rack for cooling.




 
   

DRIED FRUIT COOKIES

1/2 cup brown sugar                3/4 cup margarine
1 cup white sugar                     1 egg
1/2 teaspoon salt                      1 teaspoon vanilla extract
2 cups Maverick spelt flour      1/2 cup chopped nuts, optional            
1 teaspoon baking soda           1 cup dried fruit of your choice, such as cranberries, raisins, or cherries

Cream together the brown sugar, white sugar and margarine. Add the egg and vanilla. Stir in flour, baking soda and salt. Add the dried fruit. Drop dough by the spoonful onto greased cookie sheets. Bake at 325 degrees for 25 to 30 minutes. These cookies do better at a lower temperature for a longer period of time.