Most types of breads you buy, whether from the grocery store or your local bakery, use wheat flour. Wheat flour may be common today, but did you know that this wasn’t always the case? Before the wheat ...

The expression “everything old is new again” certainly rings true when it comes to grains, with a growing number of people pushing their grocery carts past modern wheat breads, cereals and crackers ...

Spelt (Triticum spelta) is an ancient grain that’s popular among health-conscious consumers both as a cooked whole grain and an alternative to regular wheat flour. It’s usually farmed organically and ...

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...

Spelt enjoys a rich past as one of the most popular grains in ancient times. Yet, despite its role as a staple in ancient civilizations, and as a healer of illness in the Middle Ages, spelt lost its ...

LONDON--(BUSINESS WIRE)--The global spelt market is expected to grow at a CAGR of close to 5% during the period 2018-2022, according to a new market research study by Technavio. The report presents a ...

Shutterstock / Legion-Media This former staple food of Russian peasants is experiencing a revival thanks to health food fans. Although spelt was a popular grain in 18th century Russia, it disappeared ...

Paul Kahan serves dishes like spicy pork rinds at his Chicago restaurant, The Publican, but he was game to create a healthy alternative. His idea: a focaccia made with spelt flour, which is high in ...

A GRAIN, which in England is generally given to horses, but in Scotland supports the people." So wrote the legendarily snobbish Samuel Johnson in his Dictionary of 1755. He was referring to the humble ...

Roast four small beetroot, wrapped in foil with a little oil, at 200C/gas mark 6 for 50 minutes or so. After 20 minutes' cooking, add five whole garlic cloves and four largeish tomatoes. When the ...