Is spelt flour actually healthier than wheat flour?
16.10.2024
Video: Valentina Sproge-Werndli
Camera: Aline Piazza, Davide Arizzoli
Support: Eva Lipecki, Mia Kuchen
Co-author: Simon Balissat
Translation: Eva Francis
You hear and read everywhere that spelt flour’s supposed to be healthier than all-purpose flour. Fact or fiction? And if it’s true, what makes it so healthy?
For years, Aunt Dorothy’s been using spelt flour for her carrot cake because it’s said to be so much healthier than all-purpose flour. Paul from the office has replaced plain flour with spelt in all his recipes, even if the result isn’t as good. His stomach flora, however, has never been as healthy, he claims. And yet, nobody seems to know why exactly spelt is so good for you.
That’s why health nut Simon and I decided to bake an incredibly healthy spelt lemon cake and take a closer look at the myths surrounding this miracle grain. Want to see the result and have a laugh? Check out the header video. For English subtitles, click the gear icon, «Subtitles/CC» and «Auto-translate». To find out what the spelt myths are and whether they’re true, read on.
What is spelt?
Spelt’s an ancient grain. The earliest findings of the grain in the Alpine region are from the Neolithic Age. It’s assumed that spelt originated from a mutation of old types of wheat, probably emmer and club wheat. Wait, wheat? That’s right, our beloved spelt has its origins in wheat. In other words, it’s related to what some people consider an unhealthy grain from hell.
Source: Shutterstock
The rise and fall of spelt
In Switzerland, spelt was the most important bread grain until 1900. While spelt was cultivated on a total area of almost 27,000 hectares in 1920, this had reduced to around 3,500 hectares by 1990. In other words, the crop area dropped by almost 90% within 70 years. There are several reasons for the decline in spelt cultivation. Firstly, yields are lower than with other grains. Secondly, spelt requires an additional processing step, as it has to be peeled before it can be further processed. This increases production costs and requires more knowledge and experience from bakers. Spelt reached its low point in Switzerland around 1993, when spelt farmers and millers lost all subsidies.
Like a phoenix from the ashes
In 1995, «IG Dinkel», a Swiss interest group dedicated to the preservation of spelt, was founded to ensure this valuable grain isn’t forgotten. Its aim was and still is to promote spelt cultivation, support producers and make spelt more popular again.
The work and numerous advertising campaigns by the group have resulted in an upwards trend for spelt products in recent years. An increasing number of wheat intolerance diagnoses also contributed to the comeback of this ancient grain.
Right, but why is it healthy?
There’s a famous quote by German Benedictine abbess Hildegard von Bingen (1098–1179) that still echoes in the minds of some people today. It translated roughly as: «Spelt is the best of all grains. It warms, nourishes, strengthens and is gentler than other grains. It gives a person strong muscles and healthy blood, a happy mind and a cheerful soul.»
Source: Shutterstock
Although this statement can’t be verified, it’s often used for marketing purposes in the German-speaking world, as the actual nutritional differences between spelt and wheat are too small to advertise spelt as «healthier». So if you’re going to eat spelt, it should be because you like it, not mainly for health reasons. If you’re intolerant to wheat or other grains, spelt can be an alternative – or vice versa. If you suffer from gluten intolerance (coeliac disease), however, you shouldn’t eat spelt or wheat products. Both contain gluten; spelt even more than wheat.
Source: Galaxus
The verdict
Baked goods made from spelt flour really do taste fantastic – provided you follow a good recipe. But a lemon cake is still a lemon cake, whether you bake it with spelt or wheat flour. If you’re looking for something healthy, eat a carrot instead.
But if you’re still keen to bake the best lemon cake you’ve ever had, here’s the recipe (in German). Wondering if you can replace the wheat flour with spelt flour? Sure thing!
For more spelt recipes, check out my new book.
Judith Erdin
Bloggerin und Backbuch-Autorin von Streusel.ch
Baking book author, food blogger and content creator by day. Other people's cat lover, peanut butter junkie and houseplant hospice nurse by night.