Five years ago, baker Gina Campbell lost 80 pounds from cutting wheat, corn, and soy from her diet. But when she started eating wheat products again, 50 pounds came back.
"I knew, then, that's the problem," she says. "But not having bread is like cutting off a limb!"
So she set out on a search for an alternative. After disappointing experiments with various gluten-free flours, she found a magic solution in spelt.
"It literally almost made itself. That's why I call it, 'The Magic Spelt.' It looks good, it tastes good."
Though not exactly gluten-free, it tends to be less reactive than common commercial wheat. It's one of the oldest cultivated crops in human history and is rumored to have first been used more than 8,000 years ago. Whole grain spelt products are high in protein and fiber, making it a great addition to modern diets.
When Campbell first started working with spelt, the bulk of her baking experience was in sweets like cupcakes and cookies. It took several rounds of trial and error, but she finally found a series of recipes and methods that work for her. At market, she sells whole and white spelt sandwich loaves, round loaves, white baguettes, frozen biscuits, and tortillas. Though not certified organic, she seeks ingredients that are as naturally-sourced and organic as possible, and even employs local honey for a sweetener.
Stop by her booth every Saturday for a free sample of her sandwich bread, and be sure to slather on some complimentary butter!