All About Bread - Spelt Flour 5kg

What is Dinkel or Spelt ?
Dinkel (or Spelt) is an ancient grain that should not be confused with normal wheat or oats. It is of the same family but has entirely different properties. The grain is known in Germany as "Dinkel", in Italy as "Farro" and in many other parts of the world as "Spelt" or Asturia. The grain comes from inside the hull, like oats but unlike wheat. The botanical name is "Triticum Spelta". Whereas normal wheat has 42 chromosomes, Dinkel (spelt) has only 28.

The gluten in this grain is "softer" and more gentle to the digestive system and many people who experience such symptoms as "bloating" and skin rashes, find that this provides an excellent alternative to normal wheats. Many people who follow a "blood group diet" will find that this flour is listed as one of the "neutrals" in their diet book.

Dinkel (or Spelt)
is organically grown as well as conventionally grown, and with slightly better protein quality than wheat with essential amino acids-lysine, threonine and methonine.
has less glutamic acid/glutamine than normal wheat. Glutamic acid/glutamine are thought to be related to intolerance to MSG in foods (Monosodium Glutamate)
has an excellent taste, a mild slightly nutty flavour derived from the phenolic compounds not found in normal wheat. These componds act as natural anti-oxidants in the body.
has less of the proteins (omega gliadins) compared to normal wheat, but these levels are still sufficiently significant to pose a problem for those with confirmed coeliac disease.
starch can be expected to metabolise more slowly than normal wheat because of the different levels of proteins on the individual starch granules. This can be an advantage for diabetics and those with fluctuating sugar levels. This means that Spelt has a lower G.I rating than wheat.