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TOPIC:   Ancient wheat strains? 


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BARB4HEALTH
BARB4HEALTH's Photo Posts: 3,704
2/6/13 8:33 P

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A friend of mine subs measure for measure and says she has no problem. Sometimes that works for me and sometimes not. I find I usually need to add a little more flour--especially if I am mixing flours. My suggestion is to try a recipe you are familiar with and see if the dough looks the same. When I use my bread machine and use spelt in place of wheat, it turns out the same. Don't quite know why that is.

As far as using spelt in something other than bread, that's when I find I need to add a little more, but that may be because I use coconut oil in cakes and cookies and I must either cut down on the oil, or add flour. As far as adding something like xanthan gum, I mostly use tapioca flour. Not much. For example, if the recipe calls for 2 and one quarter cups, I would use 2 cups spelt and one quarter tapioca flour. Some people use potato or corn starch, but I don't. The tapioca flour really seems to add a really smooth texture. Yummy!

It is the seven grain -- Ezekiel -- sprouted bread. Yes, it is sprouted wheat. Our ND suggested DH use that when we first switched over. We rarely buy it now, but it did work for him. We have been doing this for about 14 years now. DH is doing so much better --except when he indulges! He gets a hankering for takeout pizza and nothing else will do!

Hope your experimenting will find a healthy path for you!

emoticon emoticon

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA


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PURPLEDRAGONM
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2/6/13 8:14 P

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Thank you, Barb. Yes, this is very helpful. I've been gluten free for about 4 years now, seriously gluten free, and I'm ready to try spelt. Do you substitute it measure for measure for 'regular' wheat flour in recipes? Or are adjustments needed? No xanthan gum, or is it still needed with the spelt flour?

Is it the wheat based sprouted bread your DH can eat, or the spelt sprouted bread?

With a bit of traveling, I think I can find the Berlin Bread locally. I like that they are non-GMO verified.

--Beth.

Edited by: PURPLEDRAGONM at: 2/6/2013 (20:18)
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BARB4HEALTH
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2/6/13 7:32 P

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emoticon DH is gluten intolerant and can use spelt very well. Also, the sprouted grain bread he can do, too. Berlin Brothers Bakery makes a lovely spelt bread that is the closest to regular sandwich bread we have found. It is made in a wheat free facility in Ohio and finds its way to many health food stores. In baking for DH, I use mixed gluten free flours and sometimes just spelt. We have found quinoa is a very good replacement for rice and pasta in many recipes. You are right about some ancient grains. They do have a small gluten content and can not be used by celiacs.

Hope this info is helpful!

emoticon

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA


 Pounds lost: 11.0 
 
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27.75
37


PURPLEDRAGONM
PURPLEDRAGONM's Photo SparkPoints: (8,503)
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2/6/13 3:18 P

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I've read recently (but cannot remember where! emoticon ) that some people with gluten intolerance can tolerate ancient wheat strains like spelt and kamut, because the ancient grains have different forms of gluten than modern wheat, which has been cross bred with plants like goatweed, which has a different protein than original wheat. Not for those with celiac, but gluten intolerance.

Has anyone tried this? I'm curious and tempted.

--Beth.

One day at a time...


 
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