Why Spelt? This is a question we are often asked by people who have long bought our white sourdough bread in Sydney, but who are keen to try something new and are curious about our Spelt Sourdough loaves.
There are loads of reasons why we advocate giving Spelt a try, although it’s important to note that unfortunately, it is NOT gluten free, as many believe.
Spelt is, however, lower in gluten than regular wheat, so it is easier to digest for those with slight gluten intolerances, and ideal for people who are merely avoiding gluten for personal (rather than medical) reasons. As an ancient grain, like quinoa, millet, amaranth, and others, Spelt has not been manipulated to meet manufacturing needs. Rather, it is ‘a food that our body recognizes as food, not one that was created for modern conveniences’. 1
Here are 5 reasons to try one of our Spelt products next time you visit a Shepherd’s Artisan Bakehouse.
Why Spelt? Our Top 5 Reasons
* A relative of wheat, Spelt has been cultivated since 5000 BC making it one of the oldest grains known to be continuously used by mankind. There’s got to be a reason it has been around this long!
* Unlike wheat, Spelt is grown using little or no pesticides thanks to its hardy husk, which prevents insects from attacking the grain and therefore negates the need for spraying.
* Spelt contains higher levels of protein, manganese, niacin, thiamine, copper & vitamin B2 than regular wheat.
* It is also high in fibre which helps reduce “bad” cholesterol levels.
* Spelt contains less gluten than regular wheat , so it’s easier to digest for some (though still not suitable for Coeliacs).