I've been looking for alternatives to wheat in my home baking. It's hard to find wheat that hasn't been genetically modified. So I had an opportunity to try SPELT flour. Spelt is known as an ancient grain also know as dinkel or hulled wheat. It's been cultivated since 5000 BC. Spelt is still grown in central Europe and northern Spain. Spelt is the ancient cousin to wheat, and has lower gluten content. So, while not safe for celiacs, it works for some people with wheat allergies so check it out. Here is a link for basic nutritional information on spelt. http://nutrition.about.com/od/grainsandcereals/p/spelt.htm
I grew up and have lived in Iowa until recently when I moved to a small town in Illinois to begin a new chapter in my life which includes a loving supportive husband and numerous grandchildren to spoil. I have three beautiful daughters and a Miniature Schnauzer. I'm interested in anything that supports healthy families and healthy lifestyles.
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