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Spelt Flour  This thread currently has 2,146 views. Print Print Thread
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ISA-MANUELA
Thursday, May 3, 2007, 7:37am Report to Moderator Report to Moderator
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na...na...na...Madame eh.....I *see* you cramming ........ ...please send some overseas  
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eh
Thursday, May 3, 2007, 7:47am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Yes, I am cramming pudding and I am stuffing study (I'm not laughing at you, Isa...it's just that your English is so poetic/inventive/literal that you're always giving me ideas about how limited the native uses of the language can be...Ta.)eh


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ISA-MANUELA
Thursday, May 3, 2007, 10:25am Report to Moderator Report to Moderator
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this is useful to enlarge *tolerance*
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eh
Friday, May 4, 2007, 1:07am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
I know what you mean, Isa.
But in my experience of the world, 'tolerance' works as a nasty mask for intolerance.
Put another way, who wants to be tolerated?
Better I think to do one's homework about the world and to respect others.
(But I think 'respectful' is what you are anyway;))


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TypeOSecretor
Friday, May 4, 2007, 4:51pm Report to Moderator Report to Moderator

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anneofjulie
Hi - Sounds like you are getting some great tips.  You mentioned you purchased gluten-free flour.  

When I look for gluten-free products, I always check the label to make sure the product does not contain avoids.  Often the products will contain potato starch, cornstarch, xanthan or guar gums, which are avoids for me.

Good luck finding the spelt product.  Our market sometimes carries Vita Spelt white and whole grain spelt flour.  I have also purchased spelt flour from Berlin Bakery (www.berlinnaturalbakery.com), expensive but a very live flour.  I store my spelt flours in the refrigerator.
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ISA-MANUELA
Friday, May 4, 2007, 7:46pm Report to Moderator Report to Moderator
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Madame eh

better to be tolerated than to get allergic
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colojd
Friday, May 4, 2007, 7:59pm Report to Moderator Report to Moderator

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Hi Henriette: Thanks for your notes on Spelt. As I have posted before, we use spelt for everything that we used to use wheat flour for. Our 16 yr old son is very sensitive to wheat. Finally learned of spelt on this site and he has no problems with it. We buy our own spelt berries and also purchased an electric mill, so we grind out own spelt flour as well.

I appreciate your comments about spelt in the bread machine because whenever we try to make a loaf in it, it always falls. We bought a wonderful breadmaker which was sold by the lady who also sold us the spelt berries. She had demonstrated its use by making a loaf of spelt bread. Hers was able to rise nice and high. However she then told us that we had to use "dough enhancer" and a gluten product to get it to do that. Since both of those usually use wheat in them, we were back to not being able to make bread machine spelt bread.

Can you explain how you make your bread - not the soughdough but the regular bread. Can you also explain what you mean by cold rise.

Other than it falling in the bread machine, we use spelt for pie crusts, to make cookies and any other use that you would use flour for.

Joyce
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Henriette Bsec
Friday, May 4, 2007, 8:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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I don´t use a bread machine so .....
I either do like EH suggested or

Mix water( maybe yoghurt ) salt -yeast  maybe honey
add enough flour untill it is soft and rather sticky - don´t knead- just mix

let it stand on the table and double- push it carefull down- maybe add more flour- but it still has to be wetter than wheat bread.
pour/put into a basket or a bread tin- or shape on roasting pan with nonstick paper( it will be a bit flat)
- now let it rise again and bake
What I mean about a cold rise- is that it matures the bread - makes it last longer- not get so dry
- if we use less yeast - and a longer rising time than most recipes
Often I put my bread in the tin in the evening and let it stand a cold place untill next morning( larder, outside- or even in the fridge....- quite common way of doing it in France
and then bake.
I don´understand the need for a gluten  product ?
.. spelt contains quite a lot of gluten- just a different structure than wheat
- one that doesn like to be over-worked/kneaded or risen to high - then it falls. And you need to make dough wetter
Good baking


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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mikeo
Saturday, May 5, 2007, 1:42pm Report to Moderator Report to Moderator

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Quoted from anneofjulie
Hi guys!

Yesterday I decided that I'd like to make some Hamburger rolls from the CR4YT book and off I tripped to get some spelt flour.

However, when I got to the supermarket (that has a great 'healthy' aisle) they didn't have anything like Spelt four... I ended up buying a wheat-free, gluten-free flour that is made out of tapioca and rice flours. I tried the health food store but they were shut as it was a Sunday.

To any other Aussies - Do you know of any supermarkets that carry Spelt flour? I've tried Woolworths (Safeways) and Coles with no luck.

I bought the 'plain' version of the flour but my rolls didn't rise very much. Am I supposed to use self raising flour? They did have that variety. The recipe includes yeast so I didn't think I needed self raising. Is spelt flour like plain flour or self
raising?

A lot of questions in there! Hope someone can help! Thanks!


http://www.spelthealthy.com/



RHN MIfHI
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Brighid45
Saturday, May 5, 2007, 7:12pm Report to Moderator Report to Moderator

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Kyosha Nim
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The reason wheat bread is able to rise so high is because the gluten it contains is very elastic and is strengthened by several rising and kneading sessions. Kneading wheat dough creates long stretchy strands of gluten. As Henriette said, spelt gluten is not the same as wheat--it is less elastic and too much kneading will break it down rather than strengthen it. So you are better off to knead it lightly once and let it rise before baking. Also, whole grain flours will require more moisture than white flours because the whole grain particles soak up more water. But if you add too much water, it will cause the dough to collapse and then bake like a brick in the oven.

I have had good results with using spelt in batter-bread recipes, where no kneading is required. I'll see if I can find my old batter-bread recipe and post it here.

As for other gluten-free flours and blends, they are not suitable for making yeast breads. Here's why: when a yeast dough rises, it's because the yeast beasties are eating the starches and sugars in the dough and producing carbon dioxide as a result. When the dough is baked, the stringy, elastic gluten strands capture the little pockets of gas created by the yeast and that makes the structure--that's where the little holes in your slice of bread come from! With no gluten to create those nice stretchy strings, the gas escapes and the bread doesn't rise.

GF flours and blends are best used for cookies, muffins, and quickbreads like scones, tea loaves, banana or nut bread, and cakes.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Brighid45
Saturday, May 5, 2007, 7:30pm Report to Moderator Report to Moderator

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Kyosha Nim
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You can substitute any flour you like for the oats. Millet, amaranth, rice, etc all work well here. If you use whole grain spelt flour in place of the white, make sure the second type of flour is a light one like millet or rice, or your bread will be very heavy and not rise much at all. Also, you can use a different sweetener if you like, or only a very small amount.

Spelt-Oatmeal Bread

2-2-1/2 cups/app 1/2 kg white spelt flour
3/4 cup/175g rolled oats
1 teaspoon/app 1g salt
1 package dry yeast OR
1 cube yeast
1 cup/240ml water
1/3 cup/app 90ml honey
1/4 cup/2 oz/50g butter
1 egg

PREPARATION:
Grease an 8x4" loaf pan. In a large bowl, combine 1 cup/225g flour, oats, salt and yeast and mix well. In a small saucepan, heat water, honey and butter until very warm (a drop or two sprinkled on your wrist feel comfortably warm). Add to flour mixture along with egg, and beat for three minutes. Stir in additional 1 to 1-1/2 cups/225g-325g flour to make a stiff batter. Cover batter and let rise until light, about 25-30 minutes.

Stir down batter and place in prepared pan. Cover and let rise until batter reaches top of pan, about 15-20 minutes. Heat oven to moderately hot/375F/190C/Gas Mark 5. Bake bread for 35-40 minutes until loaf sounds hollow when lightly tapped. Remove from pan immediately and place on wire rack to cool. Makes one loaf.


Everyone is entitled to his or her informed opinion. --H. Ellison

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Brighid45  -  Saturday, May 5, 2007, 7:33pm
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Lola
Sunday, May 6, 2007, 1:26am Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for the bread recipe!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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TypeOSecretor
Sunday, May 6, 2007, 6:10am Report to Moderator Report to Moderator

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Quoted from mikeo
more great recipes for spelt here


http://www.spelthealthy.com/order.html



Thanks for the post.  I called and ordered the cookbook yesterday.  The cookbook lists sources for purchasing spelt.  Quite expensive, but I talked with the author of the book and couldn't resist.  She will be publishing another cookbook at this time next year - spelt artisan breads, flatbreads, etc.  Then two years from now, a third cookbook will come out.

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carmen
Sunday, May 6, 2007, 8:19am Report to Moderator Report to Moderator

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annofjulie,hello,
have been away, just saw this post. some great recipes to try! I use ghee instead of butter in most recipes.
We regularly buy plain white spelt flour "Kialla Pure Foods" from one particular Coles supermarket (at Maroochydore) and they often sell out very quickly when their supply comes in. I now keep spare in the freezer. It is in a distinctive bright yellow and red paper 2kg packet. Quite a few health food stores carry the same brand but a lot dearer. A local food co-op also carries this brand and bulk bagged lot (don't know that brand) so it is really becoming quite mainstream here. Our local IGA supermarket carries several different spelt flours but keeps changing the brands (wholemeal and white). I often add baking powder(no avoids) to help rise, mainly for scones and cakes, cookies etc. I seldom eat bread & just buy a 100% rye loaf for type A hubbie.
Just made the most amazing pumpkin scones (courtesy of Lady Flo) for visitors, will post recipe tomorrow.
Where do you live? Maybe if you pester your local shop to try a shipment, others may buy.

moreblues!(music)


carmen
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more blues (music) - bring it on
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Lola
Sunday, May 6, 2007, 4:03pm Report to Moderator Report to Moderator

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Sa Bon Nim
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''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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ABJoe
Sunday, May 6, 2007, 8:03pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from TypeOSecretor
The cookbook lists sources for purchasing spelt.


I purchase Spelt from: http://waltonfeed.com/

They package a variety of sizes...



RH-, ISTJ
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anneofjulie
Sunday, May 6, 2007, 11:32pm Report to Moderator Report to Moderator
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Wow! This post has taken on a life of it's own! There are so many great recipes! Thanks so much guys and gals! So many tips that my mind is swimming! I'll have to 'sift' (*grin* hee hee! Little flour joke!) through all the great ideas very slowly!

To Carmen: I'm in Adelaide... I have yet to check out my health food shop but I will. I'll keep an eye out for that brand of spelt you get too. Yellow and red paper packet - check!

Thanks again everyone!
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TypeOSecretor
Monday, May 7, 2007, 2:57am Report to Moderator Report to Moderator

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abjoe - Thanks for the tip about Walton Feed.  Is it whole spelt?  I would have to buy a a#10  can or I wouldn't have room to store it.  Have you ever bought a can?  Does their spelt flour seen to have a lot of life when you knead it?  
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ISA-MANUELA
Monday, May 7, 2007, 6:39am Report to Moderator Report to Moderator
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Montpelier....wooohooo the pinky town...... ouch.....
not true thisone isn't in France, isn't it
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Namelessfemm
Monday, May 7, 2007, 5:20pm Report to Moderator Report to Moderator
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Quoted from Henriette_Bsec
European produced spelt is very close related with the original spelt while some spelt produced in US is "polluted with wheat" has been "improved"- I think that is why our american friends have such a mixed feeling about spelt.....


Reeeeeeeeeeeeeeeeeeelie.......very interesting....

I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) - so yesterday I felt a lil adventurous -  I made fried dough (spelt, egg, water, olive oil) for a snack yesterday for me and my B type hubbs and then made lamb stew with 1/2 cup of spelt flour - and for the first time on ETD got pretty bloated~!  AND my acne started up again!  AND I noticed that my tongue got that white-ish hue again - I noticed my tongue was bright and pink and v. healthy looking after a couple of days on ETD....

Any other American O having trouble with spelt?



Quoted from Edna
Just my opinion, but I'd stick with the tapioca and rice flour that you found.  I'd prefer that to spelt, although all three (tapioca, rice, spelt) are considered neutral for your A type.


How come Pepp. Twist?

^_^

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Henriette Bsec
Monday, May 7, 2007, 5:42pm Report to Moderator Report to Moderator

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Quoted from namelessfemm


Reeeeeeeeeeeeeeeeeeelie.......very interesting....

I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) - so yesterday I felt a lil adventurous -  I made fried dough (spelt, egg, water, olive oil) for a snack yesterday for me and my B type hubbs and then made lamb stew with 1/2 cup of spelt flour - and for the first time on ETD got pretty bloated~!  AND my acne started up again!  AND I noticed that my tongue got that white-ish hue again - I noticed my tongue was bright and pink and v. healthy looking after a couple of days on ETD....

Any other American O having trouble with spelt?





How come Pepp. Twist?

^_^



Well first of all if you are an nonnie
spelt flour would be an avoid

and since SOME of the american spelt is not pure-
it could be why spelt has mixed reveiws by our american friends.

BTW I made some very nice spelt cili cheese buns tonight - I guess only for the B´s

I made a very wet batter that I scoped up in my tray - they were extremly soft and nice and not at all dry- but I did not measure so no recipe  


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Namelessfemm
Monday, May 7, 2007, 6:07pm Report to Moderator Report to Moderator
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HOLY SHNIKEES~!!!  Thank you so much Henriette~!!  I don't know how I missed this one~!!  I really do have to get my secretor test sent out....

Ooooo cheese buns always sounds yummie~!!  If you ever do make again pls share - my B hubbs would thank you for it~!

thankyou for shedding some light on this for me

^_^
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italybound
Monday, May 7, 2007, 6:14pm Report to Moderator Report to Moderator

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Quoted from namelessfemm
I've been on ETD for 5 days - my bloating went down - and I even started having more BMs (which is simply a true miracle for me) -


My first week on BTD showed much improvements in many symptoms. It IS amazing isn't it, what just taking some foods out of your diet will do.  


Quoted from namelessfemm
Any other American O having trouble with spelt?


I dont do well on spelt. It bloats me too. But then it could be as Henriette says, maybe it's not pure.  




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Henriette Bsec
Monday, May 7, 2007, 6:38pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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just one of the places I have seen this thing about spelt " improved"
:
Quoted Text
Most of the nation's spelt acreage is in Ohio. That state grows between 100,000 and 200,000 acres of spelt annually, about 10 times more than any other state. A few varieties of spelt were developed in the early part of this century. They are no longer identifiable, and spelt has been considered an undeveloped crop. In 1986, The Ohio State University released an improved winter variety, named 'Champ'.

from http://www.hort.purdue.edu/newcrop/afcm/spelt.html


Quoted Text
 Registration of Champ Spelt (Reg. No. 72.
                                 H. N. Lafever
          'CHAMP' spelt (Triticum aestivum L. var. spelta f. sp. T. spelta
     L.), PI 502974, (Reg. no. 72 was developed by the Ohio Agricultural
     Research and Development Center, The Ohio State University, Wooster,
     OH, and officially released in 1986.  It was selected from a cross of
     WW1011-1/'Ardenne'.  WW1001-1 is a selection from 'Mironovskaya 808'
     winter wheat, a Russian cultivar.  Ardenne is a European spelt
     cultivar.  Selection pressure was applied to this wheat/spelt cross to
     retain the desirable traits of the wheat parent, but return to the
     spelt phenotype


http://wheat.pw.usda.gov/ggpages/gopher/cwc/CommWheatCult/cwc9.html

Most spelt flour in Denamrk comes from the variety
Oberkulmer Rotkorn - it is an very old swiz variety


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

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Brighid45  -  Monday, May 7, 2007, 6:42pm
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Henriette Bsec
Monday, May 7, 2007, 6:55pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Age: 42
Now that I got started I found this info in norwegian - so I translate  some of it :

Urkornsortene, ren spelt: / ancient spelt varities:


Oberkulmer Rotkorn  best tasting - only organic

Bauländer Spelz  not very common - only organic

Schwabenkorn  the same

UrDinkel  mainly sold in Switzerland- have to be organic

Ebners Rotkorn  not in trade


Sirino  not i trade

Steiners Roter Tiroler not in trade

Kipperhaus Weisser Spelz not in trade

Neuegg Weißkorn not in trade




Speltkryssningene, 100% spelt: modern spelt crossings- no wheat involved:

Altgold - Altgold Rotkorn not in trade

Ostro only in switcherland only organic

Holstenkorn  not common



Hvetespelt-kryssningene:/ crossings with wheat !!!


Franckenkorn 3,125% HVETE/ wheat - very common both organic and conevntional

Rouquin 12,5% HVETE/wheat very common again


Alkor 50% HVETE /whEAT


Kunz 26  33% HVETE/WHEAT


Kunz 39  50% HVETE  very common


Kunz 40 50% HVETE very common


Hubel 50% HVETE very common

So it is crucial to ask what varity you buy !!! it could be 50 % wheat


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
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