Hi all, I've been making sourdough bread very successfully for a few months now and have been using a mixture of white and wholemeal flour, then I tried multi grain which worked well, then I used 100% wholemeal (my favourite).
A couple of weeks ago I shopped in Aldis and they only had their special buy Spelt Wholemeal flour, no ordinary wholemeal flour. I made a batch of bread using the spelt and it came out really sour (It wasn't made or baked any differently) and I wasn't that keen but still ate it as I don't like waste.
My question is 'has anyone suffered after eating spelt/bread made with spelt flour? Reason for asking is that I've been quite poorly this week and wondered if it was the bread as it's the only different thing I've eaten. My symptoms have been immense pain, wind, bloating and nausea.
I think spelt is in a similar category to normal flour, and based on FODMAP diet: to make it low FODMAP you need to sourdough the spelt flour. I eat spelt bread and find it delicious, but if it hurts I suggest avoid. Can buy spelt sourdough bread from Waitrose.
Thank you SophieC22 for your very helpful reply. I'll make sure I use the flour to use for the starter and not make the bread with it, I'll see how that works.
I eat spelt bread and I love it. Its been so kinder om me with my digestion and no bloating unlike normal wholemeal. It could be it doesnt suit you or the spelt flour was poor quality. I agree if it doesnt work for you then dont eat it. Hope your feeling more comfortable?
Random breadmaking question - are you using breadmachines or just by hand (or bought) and do you all have receipes for what you know works? I had thought using normal flour wouldn't work but there seems to be some indication that it will as long as you sourdough it?
Hi Eucalyptus , I have been making sourdough by hand and up until now i.e. using spelt, I've never had a problem. The recipe I have is easy, just let me know if you would like it.
Hi I’m very new to sourdough baking. I have a starter ready to use tomorrow it’s out working it’s magic on fermentation. I made my first loaf last weekend....well more of a brick than a loaf. I wonder if I could possibly have a copy of your recipe for sourdough?
My starter is made with Rye flour and 5he flour for the loaf is from a small Mill in Little Selkeld. Grown harvested and milled there. This flour has a lower gluten content than other flours so I’m hoping to be able to tolerate it without undue bloating . Many thanks
Of course. As a few want the recipe I'll post it on here for all to see. Put it one way until I'd used 100% Spelt flour is never had a problem. I'm now eating it with a smaller content of spelt and feel really good now. Mind you, that could be because I'm hardly having any milk now as I've been using coconut milk and have just started using cashew milk today. Just the cheese and eggs to go and I'll be fully Vegan. 😀
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