Ever Heard of Spelt Flour??

[Barbara Ray]

I have been doing SB now for three weeks- I've lost a total of 10 pounds - so I'm giving Phase II a try.

I was in the health food section of my store the other day and saw this flatbread made from splet flour along with sunflower seeds, sesame seeds, flaxseeds, spelt bran, yeast and barley malt syrup. I opened the package and tried one - I do this often to determine IF I like something or not. I always buy the package I opened - but IF I do like it I generally by more than one - just in case I can't find it easily the next time I want it. The flatbread is quite tasty - and a nice choice for something "munchy".
Anyway -my question is: Has anyone ever heard of this product? And, if so would you think it would be appropriate for SB?

I know that SB is pretty much based on the Glycemic Index. I have "The Glucose Revolution" - and it has the MOST extensive list of GI - as well as Glycemic Load (GI times carb - divided by 100) - anyway - I digress - but I bought that up to say that I was unable to find this on the GI list - other than Splet wheat breads with ranges from 7 to 17 Glycemic Load - and GI of 54 to 74.

I even tried finding the ingredients one by one - no luck.

So, once again - has anyone ever heard of this?

Thanks

[twyx]

I have tried spelt flour, and I use it a lot! That flatbread sounds wonderful. It's probably one of the lowest carb flours you can use. It is pretty dense but makes fabulous quick breads, muffins, etc. You can cut it with almond flour or flax, or even just use a little spelt to "bind" things. It certainly is one of the healthier grains.

[Barbara Ray]

Originally Posted by twyx

I have tried spelt flour, and I use it a lot! That flatbread sounds wonderful. It's probably one of the lowest carb flours you can use. It is pretty dense but makes fabulous quick breads, muffins, etc. You can cut it with almond flour or flax, or even just use a little spelt to "bind" things. It certainly is one of the healthier grains.

Thanks for the reply - I'm curious about how you use this flour in baking. When you say you can cut it with almond flour (which I have) or flax - what would the proportions be?

If you wouldn't mind - could you share one of your recipes for muffins?