188: September Whole Grain Goodness - Spelt

In honor of Whole Grain Month, Sue Becker highlights an ancient grain—spelt. Though spelt is typically higher in protein than common wheat, it has a different protein structure, which makes it a possible alternative or choice for those with gluten-sensitivities or allergies. Listen and discover the history, benefits, and versatility of this remarkable grain.

Links mentioned:

Wheat and Corn Whole Grain Salad
https://www.breadbeckers.com/blog/wheat-and-corn-whole-grain-salad/

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Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook.

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*DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

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