Usually on this blog, I stick to strictly gluten-free recipes and will continue to do so in the future. However, I wanted to make an exception today for what I consider to be an exceptional recipe.
First, let me explain that while Gabriel is allergic to wheat – thus our gluten-free diet – he’s not necessarily allergic to spelt. I know there’s a controversy over whether spelt is okay for the person with allergies to other glutenous grains. We’ve done numerous tests with spelt, in fact, at one point, Gabriel went over a year without eating it, and have never been able to see an allergic reaction to it. Thus, our posisition at this point is that spelt is fine for him.
With that said, we don’t usually buy spelt because of the price – I think it’s roughly the same as most pre-packaged gluten-free flour mixes. But this past summer we came across a steal of a deal on some spelt berries and jumped on it (if we ever get around to figuring out how to clean feed-grade spelt berries for human consumption, they’ll probably be a regular part of our diet).
So, we’ve been cooking with spelt a little here and there. Our three main uses for it are tortillas (personally, I prefer spelt tortillas over the wheat equivalent), pizza crust, and bread.
The bread is amazing. For the longest time, I didn’t make spelt bread much because it has a tendency to dry out really quickly and get crumbly. But then a friend was telling me that she puts guar gum in her spelt bread. My reaction at the time was “Whaaaaa!? you don’t put guar gum in spelt!” But after digesting it for a while (no pun intended), I decided it was worth a try.
Oh my goodness, the results were amazing! We devoured that first fluffy loaf of goodness in record time. I don’t think I’ve ever tasted wheat-based yeast bread that was better, and quickly decided that we better reserve this recipe for special occasions because it’s just too good not to eat it up – which isn’t very good for our health when we’re talking two (maaybbee three if Garrett is lucky enough to not be taking a nap when it comes out of the oven) people consuming an entire loaf in day.
Perfect Spelt Sandwich Bread Recipe
- 3 cups spelt flour
- 2 1/4 teaspoon yeast
- 1 teaspoon salt
- 1 teaspoon Guar Gum
- 3 Tablespoons sugar/honey/sorghum
- 3Tablespoons oil
- 1 cup warm water
- Mix dry ingredients in bowl (preferebly a mixer with a dough hook).
- Add wet ingredients, and knead for roughly 4 minutes.
- It’s said that spelt doesn’t require as much kneading as wheat, and I’ve found four minutes to work very well.
- let rise in bowl, covered with a light cloth until double. shape into a loaf, and let rise again in a greased loaf pan.
- Preheat oven to 350 degrees, and bake for 30-40 minutes in the center of the oven.
- Let cool on a cooling grid, slice, and enjoy!
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