I have really been enjoying experimenting with other grains in my WonderMill, namely spelt. Spelt is such a great alternative to wheat, because although it tastes and behaves similar to wheat, it can be tolerated by people with sensitivities or allergies to wheat.
My son is one of those who cannot have wheat, but we have found that he can handle spelt. I am thrilled, because spelt is easy to use, creates a finished product very much like those made with wheat flour, and is at least as nutritious as whole wheat flour.
Find my new favorite pizza crust recipe at the Grain Mill Wagon.
This post was made possible by WonderMill and the Grain Mill Wagon.
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Just a heads up for those reading that are new to gluten free eating, spelt is a type of wheat. While it may be safe for those that can’t consume just wheat, it is not for gluten intolerant or celiac disease. Wheat free and gluten free are two different things. I didn’t know this at the begining of my gluten free journey.
Yes, Lori, that is true. I talk about it in more detail in my post all about spelt: http://quickeasycheaphealthy.com/2012/08/what-spelt-is-why-you-should-use-it-how-to-use-it-and-where-to-buy-it/
I used to use spelt. Now it is one of the few grains I do not have around. I really need to try again because I know I have some sort of sensitivity to wheat, I only react to it when I have quite a bit of it or maybe just store bought.