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Home » Books » Cooking, Food & Drink » Ingredients » Rice & Grains

Spelt

Meals, Cakes, Cookies & Breads from the Good Grain

By Roger Saul

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Format: Paperback, 176 pages
Other Information: Illustrated
Published In: United States, 01 April 2015
The spelt is the best of grains. Hildegard of Bingen Spelt has ancient beginnings and potentially significant health benefits. Once known as the main ingredient in small, dense and dull-tasting loaves and some only slightly more tasty crackers, spelt has come a long way. Now available at Whole Foods and other specialty and gourmet markets, foodies and health enthusiasts are turning onto the benefits of spelt and calling it a supergrain. Spelt is truly a wholegrain, in contrast to so many of the pretenders on the shelves these days. Unlike wheat, where the nutritional benefits of bran and germ are largely removed during milling, the good stuff in spelt is found in the inner kernel of the grain, and so survives the milling process unscathed. Everyday bloating can make you feel self-conscious and your clothes tight and uncomfortable. Once you ve ruled out a food intolerance/allergy or serious gastrointestinal conditions as the cause, making the choice of spelt rather than wheat can help you banish the bloat forever. It seems that sensitive digestive systems find spelt is more easily tolerated than those varieties of modern wheat."

About the Author

Roger Saul, the founder of British designer label Mulberry, owns Sharpham Park, an organic farm in Somerset. The estate produces a wide range of spelt products and these are sold throughout England and Wales and through supermarkets, including Sainsbury's and Asda. They have just launched the website greatbritishspeltrecipes.com, in association with Bowel Cancer UK, with support from numerous A-list chefs, including Hugh Fearnley-Whittingstall and Yotam Ottolenghi.

EAN: 9781848991965
ISBN: 1848991967
Publisher: Duncan Baird Publishers
Dimensions: 25.4 x 18.8 x 2.03 centimetres (0.44 kg)
Age Range: 15+ years
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