Whole Grain Vegan Spelt Rolls (2024)

FAQs

Is Spelt bread a whole grain? ›

Spelt is an ancient whole grain that can be a nutritious addition to your diet. However, it contains gluten, and is not a good option for people with gluten intolerance or a wheat allergy.

Heirloom Spelt, an ancient grain, has a notably lower fructan (FODMAP) content than modern wheat and is also lower in gluten according to Monash University (3). Spelt bread alone doesn't qualify as a low FODMAP food but it does have a lower FODMAP content than modern wheat.

It may help to reduce inflammation and promote healthy digestion. Some research suggests that fiber helps to reduce the risk of diverticular disease (pockets that form in the walls of your digestive tract). Spelt may help to reduce your risk of heart disease.

While it has fallen out of popularity in the last few centuries, spelt has received renewed interest in recent years. Regardless of its benefits, spelt is not safe to eat for anyone with celiac disease. If you have a wheat allergy, celiac disease, or a non-celiac gluten sensitivity, avoid anything made with spelt.

When it comes to sourdough, spelt sourdough is not necessarily more healthy than sourdough made with bread flour, however for some people, spelt can be easier to digest and therefore healthier for their own dietary needs. You can also use organic spelt flour if you prefer.

Spelt has more iron, manganese, vitamin B3, copper, phosphorus, magnesium, and zinc, and rye is richer in fiber, vitamin B2, and vitamin B5. Spelt's daily need for iron is 23 more. Spelt has 2 times more vitamin B3 than rye. Spelt contains 6.843 milligrams of vitamin B3, while rye contains 4.27 milligrams.

Everyday bloating, usually caused by wind and water retention can make you feel self-conscious and your clothes tight and uncomfortable. Once you've ruled out food intolerances or more serious gastrointestinal conditions as the cause, making the choice of spelt rather than wheat can help you banish the bloat forever.

Sourdough bread and gluten-free bread are the best types of bread for people with IBS.

Yes, but . . . the gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of the gluten.

Spelt contains more protein, fibre and minerals than standard wheats and its gluten is more brittle and soluble; this is why it is often recommended for sufferers of Irritable Bowel Syndrome (IBS) and those with wheat intolerances.

Is spelt OK for leaky gut? ›

Some people may find they feel better when they avoid grains completely, particularly the gluten-containing grains like wheat, spelt, rye, and barley. Any grains or pulses are best eaten after having been soaked or sprouted to reduce the activity of the lectins.

It also provides several essential nutrients, such as iron, magnesium, and zinc. Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight.

White Spelt Flour is likely suitable for a low histamine diet. White Spelt Flour is likely low in histamine and other amines and does not trigger release of the body's natural histamine.

Whole-grain spelt may be better for you because it contains more protein, essential amino acids, vitamins, and minerals than whole-grain wheat. Spelt is an ancient grain and distinct type of wheat (Triticum spelta), and as such has a similar nutritional profile to modern wheat (Triticum aestivum).

A grain-free diet eliminates all grains, including wheat, spelt, barley, rye, dried corn, millet, rice, and oats, as well as foods — and sometimes even ingredients — that are made from them.

Spelt can be substituted one-for-one for the whole wheat in any recipe and for up to half of the flour in a recipe using entirely all-purpose. Spelt is low in gluten, so it's best to keep some of that regular flour to get the right structure and texture in whatever you're baking.

The glycemic index of spelt flour is estimated to be 55 to 67, according to The Diabetes Council, which means spelt flour has a moderate effect on blood sugar levels. It has a slightly lower glycemic index compared to whole wheat, buckwheat, corn, and millet flours.