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Basic Spelt Tortillas (Sprouted)

May 7, 2009 By 22 Comments
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I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.

Filed Under: Breads, Muffins and Crackers, Recipes Tagged With: , , ,

Sprouting Grains for Bread

December 4, 2008 By 63 Comments
sprouted-spelt-bread-rising

Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]

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Sprouted Kamut Bread

October 27, 2008 By 2 Comments
sprouted-kamut-bread

Besides soaking grains, I am also trying another method to make gluten grains more tolerable to my gluten-sensitive family. My inspiration from this came from Sue Gregg’s Introduction to Whole Grain Baking (2007). I soaked kamut berries overnight, then sprouted them for one day, until the sprouts were just barely visible. Then I dehydrated them [...]

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