Spelt Bread Toasties or “Speltsies” as I lovingly call them, are one of my staple dishes these days. So quick to make.
And the flavor works beautifully with all spreads and soups.
Today this was my first treat after coming out of a week of eating “no grains”.
You can imagine how much I was mesmerized by the sweet baking aromas that were wafting across the kitchen from the fresh bread this morning.
I thought the week of only “gluten free breakies” 2 weeks ago was tough going. But at least then I was allowed to bake.
So I came up with funny little Teff thingies and some gluten free pancakes to tide me over. Of course I missed my beloved Sesame Soda Wheat Toasties.
But all in all life was good.
But last week with nothing but warm potatoes and healthy spreads for breakfast (you heard me right, potatoes! Scandalous), my understanding of hardship was taken to a whole new level, ha!
Why would I even put myself through such a thing?
You might well ask.
You can read about it in my latest diet update. I want to spare you the details here.
The short version is that I am doing everything to heal my “Leaky Gut” and IBS, which is a fancy way of saying:
I am eliminating foods from my diet to never get a painfully bloated belly again!
Now that you know the plan –
Let’s look at these glorious rolls of morning goodness. Crisp on the outside, spongy on the inside.
Perfect fresh out of the oven with butter melted onto it. Or with any quickly whipped up spread you like.
- 250g (2 generous cups) finely ground spelt flour
- ¼ l water
- 4 tblsp yogurt or soya yogurt (I used sheep’s yogurt)
- ½ tsp salt
- ¾ tsp baking soda
- pinch of pepper
- pinch of thyme
- handful of sunflower seeds
- Preheat a rectangular baking tray in the oven at gas mark 6 (440 F/ 200 C).
- Combine the flour, spice and baking soda.
- Take the warm baking tray out of the oven and line it with baking paper.
- Mix the dry ingredients in a bowl by slowly adding just as much water to form a pliable dough.
- Roll the dough in sunflower seeds and make 4 flat oval shapes about 1 cm thick.
- Use a fork to make tiny holes all over the surface to speed up the baking time.
- Quickly put them in the oven and bake for 15-20 minutes until crisp to the touch and golden crusted on the outside.
- Let it cool down on a cooling rack and either eat straight away or freeze the same day.
Is Spelt Gluten free?
Spelt does contain some gluten, but less than wheat.
That means that if you only have a mild gluten intolerance then you’d probably find it easier to digest than “normal” wheat bread. On the other hand, if you have celiac disease then spelt bread is not safe to eat, as your immune system will react to the gluten proteins in the spelt, causing inflammation. You might want to try Millet flour instead.
Enjoy 
P.S. Apologies if you are currently in stage 2 of the candida diet and can’t have bread yet. I’ve been there!
For more Vegan Treats check out Wellness Weekend here and Tasty Tradition‘s site for Real Foods Recipes here, where I shared the recipe.
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4 Comments
Ricki
March 2, 2013Hi Sandra,
These look yummy! I used to *love* spelt before I went gluten-free. Now I’ve found lots of substitutes that are equally delicious, thankfully, but these do look great if you can have spelt! Thanks so much for linking up to Wellness Weekend this week. And I hope you have a great weekend, too!
Ricki ?
Sandra
March 2, 2013Thanks Ricki
Which substitute would you say would work best for this type of bread?
I’m all ears, the less gluten the better!
Take care,
Sandra
Ricki
March 3, 2013Me again! I think your choice of Bob’s Red Mill is a good one, but of course I prefer my own all-purpose gluten-free mix (there’s a recipe on my blog).
Some people just use rice flour or a single grain like sorghum, though, which can also be good; my personal fave is millet flour. And I agree, the less gluten, the better (even though spelt *does* taste SO good!). 
Sandra
March 4, 2013Thanks for that Ricki. I just wished you hadn’t mentioned the recipe on your blog… I got sucked into looking at all your amaaaazing pancake creations including toppings… oh my, I’ll have to lock the kitchen door, otherwise I’ll be making pancakes all throughout the night (who needs sleep, highly overrated, hah!)
Where was I? Spiced macadamia butter? No, all-purpose gluten-free mix ? yours does sound very good.
It’s just that I’ve been a bit hesitant with millet, because when I cooked it, it had a weird soapy after-taste…
(that the millet flakes that I used to have a a hefty addiction in my early ACD days had not; which makes me think it might be my preparation and not the millet itself).
2 questions: Do you wash the millet before grinding? And do you buy the bean flour already ground? I’m guessing we are not talking cooked beans here.
Gosh, the mysterium of gluten free baking
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