What is spelled flour?

Chopled flour is a product made of spell, ancient grain that people consume for thousands of years. This is also known several other names around the world, including Farro, Dinkle and Farrum. As with wheat, this walnut grain can be used in breads, pasta and other flour -based foods, even if it needs to be processed carefully to prevent chewing. Compared to other grains, the spell is relatively nutritional, although it contains gluten. During the 1900s, it was reported primarily to be replaced by easier processing of wheat, although it is still sold around the world as a healthy food. Most spell -in offers in the world are grown in southeastern Europe and Iran, although several environmental farmers in the United States are also growing relatively small in a crop.

This type of flour can be used in various breads and can replace wheat flour in most recipes. This is a popular ingredient in healthy nutrition bread and is one of the primary ingredients in Ezekiel Bread,Which is a type of baked good, which is assumed that it is completely nutritionally. This is also commonly used in products marked as whole grain pasta in dried and fresh forms.

6 When cooking with spelled flour, especially when using it on the site of wheat, it is important to avoid excessive dough digging. The gluten in the spell flour disintegrates much faster than gluten in wheat flour and excessive mixing can lead to a hard chewing finished product.

nutritional, most doctors and nutritional experts consider spell flour to be a healthy whole grain. It has several calories on the portion than wheat flour and is slightly higher in protein. Compared to other grains, there is no spent large amount of fiber, primary nutrients that help in one feeling full longer. Spil's flour is high in manganese, helping to maintain blood sugar; niacin that helps control cholesterol; and phosphorus thatIt works with calcium to build and maintain strong bones.

products made of spell -in flour are often not safe for those who have gluten intolerance. Despite this, it causes significantly less reactions in people with general wheat problems. However, the stinged flour can cause problems to those who have celiac disease and should only be introduced into the diet under the Council of the Health Professional.