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Spelt Crust

Spelt is an early/old type of grain, very similar to wheat. I’m sure there are other sources available, but I’ve had luck getting it from Bob’s Red Mill <www.bobsredmill.com>. I’m not aware of anyone making commercial pizza crusts from spelt.
Tom Lehmann/The Dough Doctor
 
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I once worked for a pizzeria that used them. Not many people ordered them- just the ones that were sensitive to common wheat- so he made up small batches at a time, pressed them out, then froze them. They seemed to keep pretty well. I myself loved using a spelt crust for staff pizzas!
 
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If I remember correctly, spelt is so close to wheat that it might be included in the grains not to be used in making gluten-free products. I’ll need t check on this and confirm if I’m right or wrong.
Tom Lehmann/The Dough Doctor
 
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That’d be interesting if it turns out to be true, since that’s how the owner marketed the product.
 
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That’s what I was thinking. Thanks for the confirmation.
Tom Lehmann/The Dough Doctor
 
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I just got the word back from our “tech” people that spelt is officially “out” when it comes to gluten-free.
Tom Lehmann/The Dough Doctor
 
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