Future information about spelt and the recipes we use will now be posted on

Review Natural Products

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Information on spelt has now moved to

Review Natural Products

When I first came accross Spelt as a possible ‘alternative’ to wheat, I was just a little confused.  On the one hand, I was coming accross information suggesting that people who where intolerant to wheat could eat spelt instead; sometimes spelt bread would be advertised as ‘wheat free’ and yet spelt is also referred to as a wheat.  So what is spelt? And is it a wheat?

Spelt is a relative of wheat with origins in Southeast Asia and was brought to the Middle East over 9,000 years ago, and then spread to Europe.  Spelt as a beneficial type of wheat is not a new concept and was referred to by the 12th Century healer St Hildegard of Bergen, who praised spelt as the best grain tolerated by the body.

It has previously been used in America to feed horses and livestock as a nutritious alternative to oats but is now seeing a rise in popularity accross the West as an alternative to ‘traditional’ wheat.  Whilst this could be the result of the pleasant nutty flavour, it is more likely because people with allergies and intolerance to wheat do not seem to react to spelt.

Spelt does contain gluten, however, those with gluten intolerances may be able to better tolerate spelt gluten.  The grain berry grows an exceptionally thick husk that protects it from pollutants and insects and the grain can be stored with its husk intact which means it stays fresher.  This is all good news because it reduces the need for pesticides and other chemicals.

Even better, spelt is rich in nutrients and in general is higher in protein, fat and fibre than most other varieties of wheat.  It is a highly water soluble fibre which means it dissolves easily and is readily absorbed by the human body.    This feature also affects how you cook with spelt and most importantly, bread.

Spelt can now be bought as pasta, bread, flour, cereal and the whole grain berry (looks and cooks like pearl barley).

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A fast and yeast free bread.  It doesn’t keep well but it does freeze.

• 1lb/450g spelt flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 1 tbsp butter
• ½ pint/280ml milk
• 2 tbsp lemon juice or wine vinegar

Heat the oven to 200C/400F/gas mark 6.

Mix together the flour, bicarbonate and salt (a whisk does this quickly and thoroughly).

Rub in the butter until it more or less disappears. Mix the milk and lemon juice or vinegar (the milk will curdle) and tip it into the flour bowl. Bring together the mixture with a fork to make a soft dough.

Tip it on to a floured baking sheet and quickly shape it into a round with your hands. Cut a deep cross into the top with a knife and put the bread straight in the oven.

Bake the bread for 40 minutes, then turn it over and bake for another 5-10 minutes on its back.

Eat hot from the oven, or cool the loaf on a wire rack.

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I have a lot of trouble eating wheat.  It took me a long time before I realised that my IBS diagonosis, the bloating, wind, lethargy – in fact I was told I had ME were all related to eating wheat.

For yonks I went all gluten and wheat free which anyone who has gone down this route will know can be a bit tough to fit into a normal daily shopping and eating routine.

4 years ago I discovered Spelt

Today you can easily buy spelt flour, bread, crackers and pasta and they all seem to agree with my digestion.

In the Spelt category you will find suppliers details and recipes which are tried and tested.

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