Spelt is an ancient cereal grain related to wheat. It is high in protein and characterized by a sweet, nutty flavor. Though not gluten-free, spelt flour contains less gluten than wheat flour and is known to be easier to digest.
At the Monastery, we have recently replaced the wheat flour in all our regular bread recipes with spelt flour and have had great results. The cornbread is particularly tasty. If you’ve ever been on retreat with us, you’ve probably dined on split pea soup, salad and cornbread. Try this old favorite with spelt flour.
Gasshō,
Amy
Cornbread
1 cup spelt flour
1 cup cornmeal
1 Tbs. sugar
¾ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1½ cups buttermilk
2 Tbs. canola oil
- Preheat oven to 425º.
- In a large bowl, sift the dry ingredients and blend well.
- In another bowl, mix the oil and buttermilk.
- Mix the wet ingredients with the dry ingredients until just blended.
- Spread the batter evenly into an 8 x 8 oiled pyrex.
- Bake for 25 minutes.