When choosing spelled seeds, consider how they are stored, as moisture can cause nutrient loss and poor processing. Look for fresh seeds and consider how they are prepared, such as whole seeds for flour or fresh seeds for germination. Spelled seeds are sensitive to humidity and can be prepared in a variety of ways, including […]
Spelt is a hardy grain from the wheat family that has been cultivated for thousands of years. It has a tough outer shell, making it more nutritious and flavorful than wheat, and can be eaten by some with gluten intolerance. It requires special preparation and equipment to extract the inner kernel, but its hull protects […]
Spelt cake is made from an ancient type of grain and is similar to red winter wheat flour. Spelt is low in gluten, making it suitable for those with wheat allergies. Spelt cake mixes and recipes are available, and regular recipes can be adjusted by substituting spelt flour. A spelled cake is a cake made […]
Spelt contains gluten and should not be included in gluten-free diets. Celiac disease sufferers should avoid grains containing gluten, including barley, rye, and durum wheat. Safe grains for those with celiac disease include amaranth, quinoa, and buckwheat. Gluten-free alternative grains are often blended for a familiar texture and taste. Being a kind of wheat, spelled […]
Forty and “first” have letters in alphabetical order, while “one” has them in reverse order. Eighty-eight is the longest number typed with alternating hands, “interchangeability” forms many numbers, and four has the same number of letters as its meaning. Forty is the only number that, when written, has its letters in alphabetical order. The word […]
