Have you heard of spelt flour? It is an ancient grain and a distant cousin of wheat and contains much less gluten. However, its small amount of gluten means you’re not compromising the texture of your favourite loaf. Add to that the large amount of nutrients in spelt and you’re well away. I’ll talk about the downsides of too much wheat after the recipe.
I had a lovely afternoon baking some low gluten goodies (for the first time I hasten to add). Yep, I’ve never baked bread before. My first attempt filled my heart with joy. It was a delicious sponge for my stew too.
Try Doves Farm Organic spelt flour for this lovely loaf – there is a super simple recipe on the back of the packet.
250g spelt flour
1/2 teaspoon quick yeast
200ml warm water
1/2 tablespoon olive oil
1/2 tablespoon honey (or agave nectar)
1/4 teaspoon Himalayan or sea salt
Here’s what to do;
Add spelt flour, yeast and salt to a large bowl. Mix the honey into the warm water and add to the flour bowl. Stir ingredients together, adding the oil just before its all mixed in. Knead/mix well for a few minutes. It will have a slightly sticky consistency but should keep together.
Place in a 1lb loaf tin, cover and store in a warm place for 25 minutes to rise.
Bake in the oven for 40 – 45 minutes at 170 degrees celcius. Leave to cool for 15 minutes on a rack.
Enjoy with different toppings. To keep it plain and simple, lightly butter a slice with coconut oil and give yourself a well earned pat on the back.
What’s up with wheat?
Wheat is high in gluten. It is said that gluten can make it difficult for us to absorb nutrients from food as it sticks to the microvilli of the intestine (where nutrients are exchanged into the bloodstream). This is different to being intolerant to wheat (or coeliac) – meaning your body reacts to the protein in gluten causing the lining of the intestine to break down (leaky gut). Either way, there are lots of medical professionals and nutritionists talking about the downsides of too much wheat.