Spelt Pizza Crust - Great Alternative for Wheat-Free Diets

August 7, 2012 By

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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Grandma’s Biscuits - With Spelt!

July 31, 2012 By

I’ve talked about Grandma’s biscuits here on the blog before, but today I want to share with you my latest favorite version. This time, I experimented with freshly ground spelt flour instead of the usual whole wheat flour. Dee.Lish.Us. Ya gotta try it.

Now, I know that spelt is a little harder to find than plain old whole wheat or wheat berries, and it’s a little more expensive. But if you have sensitivities or allergies to wheat, spelt can be a great substitute. It’s similar to wheat (kind of like wheat’s cousin), so it behaves a lot like wheat when baking, and it tastes very much like wheat. It’s got just a bit of a more nutty flavor, but unlike other wheat-free flours (like buckwheat, for example), it’s a pleasant improvement in the taste, not a detraction.

For a long time, I avoided baking with spelt because I didn’t want to spend the extra money merely as a replacement for wheat which my DH, myself, and Baby Boy can all eat just fine. And I was nervous about using it to replace wheat for My Certain Little Someone, whose allergies are quite intense and cause him to react to foods with similar proteins (like goat milk and cow’s milk, for example, or wheat and rye). Now that he’s almost 4 years old and has outgrown some of his allergens, I felt a little more confident introducing spelt.

And thankfully, I met with success! I’m so thrilled that I have a workable, reliable wheat substitute that I can use when baking for the whole family. No more different sets of pancakes or muffins or cookies. One batch will be safe for everybody. (And the angels rejoice!)

To get the new-and-improved version of Grandma’s biscuits, go to the Grain Mill Challenge Blog.

This post was made possible by WonderMill and the Grain Mill Challenge.

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THE Best Pancakes. Period.

July 5, 2012 By

Don’t they look scrumptious?

In order to understand how wonderful this recipe is, you need to understand something about me: I don’t ever make the same thing the same way twice. It used to frustrate my DH, but now he’s used to it. No, normally, I only make a recipe once, and it has to be really really good in order for me to make it twice. To become part of my “repertoire”? That is saying something.

I only have a few recipes in my repertoire, to be honest. Most of them are on this blog:

Mac n Cheese

Oat Muffins

 

Happy Vegan Chocolate Chip Cookies

1-2-3 Granola!

And now, I have another recipe to add to my handful of trusted favorites: Absolutely the Best Pancakes Ever.

The secret ingredient? Freshly ground whole wheat flour. It makes all the difference in the world. You can use store-bought white whole wheat flour, and it will be great (that’s what I did for a few years), but freshly ground whole wheat results in the most beautiful texture and flavor you can imagine.

What pancakes were meant to be.

Head on over to the Grain Mill Wagon to read all about these magnificent pancakes.

 

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This post was made possible by WonderMill and the Grain Mill Challenge.

 

 

 

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