Sweet Thursday everyone! 🍩🍩

Many of you celebrate the day with lovely cup of tea and piece of cake! It is such a sweet tradition! Coffee shops have got a wide variety of cakes to offer! Have you ever asked, what kind of wheat bakers used to bake a cakes?! I bet nobody thinks about it! Taste matters!😁

Spelt or Wheat

This post is for baking lovers! Use a spelt instead of wheat. Spelt is considered one of the world’s ancient grain. It is a distant cousin to modern-day wheat, but unlike contemporary varieties of wheat, it doesn’t require pesticides and it is not genetically modified. Spelt has a lower gluten content! Another feature of spelt flour is that its gluten content breaks down more easily than wheat gluten making it easier to digest! Spelt contains carbohydrates called “mucopolysaccharides” that are credited with strengthening body tissues and the body’s immune system. Spelt was ignored for many years as farmers focused on in-hulled wheat varieties to drive down costs. Consumers have paid the price! Our diet is based on wheat bread, therefore we have increase of diabetes, strokes, heart attack caused by body inflammation!

Spelt flour is available to buy in the online organic food shops. It cost a little more than white flour, but worth to invest!

Thank you for reading and stay healthy!

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