Going wheat-free was a choice that was made for me several years ago. I discovered I was wheat intolerant when I went to see a Naturopath and spoke of my symptoms. She immediately attributed these symptoms to a wheat intolerance. Apparently a high percentage of people are wheat intolerant and don’t even know it. They just think they are bloated, and gassy and don’t feel so good, even break out on their face, like I did. Well, that’s a wheat intolerance.
Now wheat-free and gluten-free are 2 different things so Celiacs please don’t try this. Alternative grains still have gluten, such as Spelt, Kamut, Rye, but gluten isn’t my problem, it’s Wheat. So knowing that, I started experimenting with baking using alternative flours. Many inedible baked good later, I discovered that Spelt was the foolproof substitution for me. I enjoy using light Spelt or white Spelt, as whole grain Spelt does make recipes a little dry due to the whole grain absorbing more of the liquid, and therefore you’d need to adjust and put in a little less flour in, or add more liquid. So I found my favourite waffle recipe online, and instead of all-purpose flour, I used light Spelt flour. And voila.
I stacked my 3 quarters of the waffle, I thought 4 was a bit much. Between bottom layer and middle layer, there’s goat cheese and black currant jam. Middle and top, is almond butter and black currant jam again, topped off with goat yogurt, fresh berries, almond slivers and a drizzle of pure maple syrup. View the delicious results in the gallery below.
I encourage you to experiment as well with alternative flours and your favourite toppings. Try Spelt flour substitution in muffins, banana bread and cakes. Enjoy.
Categories: Nibbles & Bites