Flour Dinkel Bio 500 gr.

Dinkel flour or spelt as it is called, is flour derived from an ancient cereal. Dinkel wheat appeared in the fertile Persian valley, and over the centuries its cultivation spread throughout Europe. It remained a very popular species of wheat for hundreds of years. During the 19th and 20th centuries its production decreased significantly, as the production was much more laborious than that of the well-known wheat. During this period its production continued in some areas of southern Germany and Switzerland and thus it survived. More digestible than wheat flour, as the gluten it contains consists of a greater number of water-soluble proteins (nutrients are more easily absorbed by the body). Its total protein content is from 10% to 25% greater than common wheat varieties. It is recommended to consume it to those who have some intolerance to gluten. dinkel flour Dinkel contains essential nutrients not only in the bark, but also in the seed. It is a wonderful source of fiber, contains a greater percentage of iron, magnesium, zinc, vitamins B1, B2 and beneficial fatty acids. Spelt contains carbohydrates called mucopolysaccharide. These carbohydrates are an important anticoagulant factor in the blood, stimulate the body’s immune system and help increase its resistance to infections. Its differences with wheat are not only limited to a nutritional level, but also to an environmental one. Its hard outer skin protects it more from diseases and insects than the well-known wheat. For this reason it is selected by growers who apply the principles of organic farming. Its use in various recipes either as a whole or as flour offers a variety in our diet, along with its many nutritional benefits. It has a sweeter and more earthy taste than wheat. It gives a unique taste when we use it on bread and helps it not to crumble when we cut it. You can use it by replacing flour from plain wheat, both white and whole grain, in recipes for cakes and biscuits. Because it is more water-soluble, you should keep in mind when using it in yeasts and you want to replace the simple flour, that you may need to increase the liquids of your recipe.  I highly recommend it to those who have some intolerance to gluten. It is a very good alternative option in order not to deprive themselves of their favorite pastries. If you want to use it as a cereal in soups, salads or as an accompaniment to main dishes, we need to soak it from the night before, as we do with legumes. You can boil a quantity and keep it stored in your refrigerator to use during the week.