When even my carb and ice cream loving husband raves about the flavor of “junk” food made with healthier ingredients, like a gluten free mac and cheese or the nutty flavor of the crust on these spelt dough calzones, you KNOW it’s good. At dinner I sometimes anxiously await his review, trying not to show it, and if I get that golden, “These are really good,” I do a little dance inside (or maybe for real). But really, what are the health advantages of using spelt flour over whole wheat or all purpose flour? Sure, it sounds healthier, but c’mon, it’s not even gluten free.
Here’s my brief analysis:
As noted, spelt and spelt flour are not gluten free, so they’re out if you have celiac or an allergy. However, to state things simply, the makeup of spelt, as opposed to traditional wheat, might be easier for you to digest if you’re gluten sensitive, and who isn’t these days? Aside from the gluten aspect, spelt provides plenty of protein, fiber, and several big vitamins. Not that specific, I know, but I’m not a nutritionist so I don’t want to go making outrageous nutrition claims. At the end of the day, yes, spelt is still a grain, but one that is not as commercially produced as wheat flour (especially if you opt for organic) and tastes the way I think whole grain flour should taste. Like something, with its own complex, nutty, light profile, not just a stretchy, bland vehicle for sauce and cheese.
On to more important things, though, like…making these calzones! [Read more…]