What To Know
- The sifted and graded spelt flour is packaged in airtight containers or bags to maintain its freshness and prevent spoilage.
- Spelt flour is made from an ancient grain called spelt, which has a tougher hull and higher nutritional value than modern wheat.
- No, spelt flour contains gluten, but it is a different type of gluten than found in modern wheat.
Spelt flour, an ancient grain with a nutty flavor and high nutritional value, is gaining popularity among health-conscious individuals. Unlike modern wheat, spelt has remained relatively unchanged over the centuries, preserving its unique characteristics. If you’re wondering “how is spelt flour made,” let’s delve into the fascinating process that transforms spelt grain into a versatile baking ingredient.
Harvesting and Threshing
Spelt, like other cereal grains, begins its journey as seeds planted in the soil. Once mature, the ripe spelt heads are harvested using a combine harvester that cuts and gathers the stalks. The harvested stalks are then threshed to separate the grain from the chaff and straw.
Hulling and Milling
Unlike modern wheat, spelt has a tough outer hull that needs to be removed before it can be milled into flour. The hulling process involves passing the grain through a series of rollers or hullers that crack and loosen the hull. The hulled spelt kernels are then ready for milling.
Stone Milling vs. Roller Milling
Spelt flour can be produced using either stone milling or roller milling techniques. Stone milling, an ancient method, utilizes heavy stones to grind the grain, preserving its natural nutrients and flavor. Roller milling, a more modern approach, uses steel rollers to crush the grain into a finer consistency.
Sifting and Grading
After milling, the spelt flour is sifted to remove any remaining bran and germ. Sifting can be done using a fine mesh sieve or a sifter. The sifted flour is then graded according to its fineness and particle size. Different grades of spelt flour are suitable for various baking applications.
Packaging and Storage
The sifted and graded spelt flour is packaged in airtight containers or bags to maintain its freshness and prevent spoilage. Spelt flour should be stored in a cool, dry place away from direct sunlight. Proper storage extends its shelf life and preserves its nutritional value.
Benefits of Spelt Flour
Spelt flour offers several nutritional benefits compared to modern wheat flour. It is a good source of:
- Protein
- Fiber
- Vitamins (B vitamins, vitamin E)
- Minerals (iron, magnesium, zinc)
Uses of Spelt Flour
Spelt flour’s versatility makes it a popular choice in baking and cooking. It can be used in a wide range of recipes, including:
- Breads
- Pastries
- Pizza crust
- Pancakes
- Waffles
- Cookies
Questions You May Have
Q: What is the difference between spelt flour and wheat flour?
A: Spelt flour is made from an ancient grain called spelt, which has a tougher hull and higher nutritional value than modern wheat.
Q: Is spelt flour gluten-free?
A: No, spelt flour contains gluten, but it is a different type of gluten than found in modern wheat. Some people with gluten sensitivities may tolerate spelt flour better than wheat flour.
Q: How do I substitute spelt flour for wheat flour in recipes?
A: You can substitute spelt flour for wheat flour in most recipes using a 1:1 ratio. However, due to its higher protein content, spelt flour may absorb more liquid, so adjust the liquid content as needed.
