Most consumers have heard of spelt, but few have actually eaten it or know much about it. Is it a miracle food of such high nutritional quality that it may be considered a cure-all? Is it merely an alternative to other grains such as wheat and oats, but preferred because it is raised organically?

It is clear that there has been a surge of interest in this so-called ancient grain over the last few decades. Currently spelt is available locally in the form of whole grain or bulgar (coarsely chopped) which is eaten as rice or breakfast cereal and as flour used for baking.

However, the question remains: why use it at all, considering the many varieties of grains in diverse forms available to Canadian consumers? Are there any benefits spelt offers that other grains do not? If so, why has it only recently appeared in the market?

A brief history

A brief history lesson is in order. Native to southeastern Europe and Iran, spelt-a distant relative of wheat-goes back seven or eight thousand years when it served as a staple grain to ancient civilizations. In the 1800s European settlers brought the grain to the United States where it was cultivated until the beginning of the 20th century when farmers turned their attention to raising wheat. This is easy to understand since cross-breeding had resulted in wheat varieties that gave more consistent yields, didn’t need to be dehulled (as spelt does) and could be made into wonderful breads and cereals.

During the late 1980s, spelt reemerged as a “health food” across North America, and is fast on the way to becoming mainstream. What lies behind this phenomena?

Those interested in experimenting with “new” and alternative foods say they bake with spelt flour simply because it tastes great. It is true that the grain has a distinct rich “nutty” flavour which has been described as the “toasty taste of whole wheat flour mixed with a sprinkling of ground peanuts.” For some, using spelt and other heirloom varieties of grains and vegetables is an important way to keep a link to the past alive.

Spelt is also a very versatile grain that may be used without fuss and bother in many diverse ways. Spelt flour can be substituted for a portion of wheat flour in most recipes including yeast and quick breads, cookies, waffles and pancakes (although spelt dough involving yeast is fragile and must be handled more delicately). The whole grain (known as berries) can be cooked and eaten as rice with a tomato or meat sauce, as a breakfast cereal, or used as a stuffing for poultry.

Health attributes

One of the reasons some people have turned to spelt is because of wheat-related allergies, particularly an allergy to gluten. It must be noted that while spelt flour contains gluten as does common wheat flour – which gives dough both “stretchiness” and “elasticity” — it seems the proteins are present in a different balance to make gluten easier to tolerate.

While spelt is a good source of B vitamins as most grains are, it is a particularly good source of niacin (vitamin B3), which aids in energy metabolism and improves circulation. It also offers a higher amount of minerals such as iron, manganese, copper and magnesium than other grain samples.

In addition, spelt contains more soluble fibre than standard wheat flour which means one of its important benefits is helping to lower blood cholesterol and regulating blood sugar levels.

Is spelt a miracle food? The answer is no. Is it a food which can add interest and a healthy component to the diet? The answer is a definite yes.