Old Wye Mill to sell small spelled flour | national news

WYE MILLS – Old Wye Mill now offers small spelled flour – an ancient grain that is delicious for baking and low in gluten. The small spelled comes from farmer Gerry Godfrey’s Mount Zion farm (mountzionorchard.com/einkorn) in North Carolina County and is ground into flour on Old Wye Mill wet grindstones. It is available for purchase during opening hours or by appointment.

Small spelled (Triticum monococcum) was first cultivated around ten thousand years ago in the Middle East, where it still grows in the wild. By crossing it with other plants, the first farmers created our modern wheat (Triticum aestivum), which, compared to small spelled, gave more grain; had a softer shell; and contained highly elastic gluten.

The gluten in common wheat causes inflammation and other symptoms in many people. The Godfrey’s found that they could eliminate these symptoms by baking bread with small spelled, which contains less gluten and comes in a low-density form.

From 2019, they experimented with growing small spelled and even created machines to remove and separate the hard shell. Now Gerry Godfrey regularly delivers 50-pound bags of small spelled to Old Wye Mill, and the Millers grind them into fine flour. Once ground, it is stored in the freezer to preserve its freshness; they recommend that customers keep it cool until they cook with it.

Godfrey grew up farming in Maryland and New Jersey. He grew holly, peppers, tomatoes, squash and beans, on 90 acres of land in Marydel that his father farmed before him. He received a degree in horticulture from the University of Maryland; this scientific background is evident when he explains how his family discovered agricultural solutions to the negative effects of wheat gluten.

Godfrey’s two stepdaughters, Christina and Bailey, shared a passion for healthy food and the science behind it. They systematically eliminated potentially inflammatory foods, identifying wheat as the main food culprit. As if by some miracle, a wide range of illnesses cleared up when the family began to abstain from wheat.

They started cooking with all kinds of gluten-free flours, like rice, almonds, and coconut, which can produce good candy. But decent bread, with its crispy crust and chewy interior, proved elusive until the Godfrey considered some ancestral wheat varieties such as spelled, farro, kamut – and lastly little spelled.

Bread made with small spelled contains less gluten, and gluten comes in a low density form that is easier to digest for most people. After scientifically studying small spelled and tasting a delicious sourdough bread baked by a family friend using ancient grain, the Godfrey decided to go into cultivation and use small spelled as a baking flour. main.

Cooking with small spelled is very rewarding. The grain is small, but with a higher percentage of germ and bran – and thus offers a richer taste and more nutrients than modern wheat.

If you’ve never cooked with spelled before, try it in cookies, biscuits, and pancakes first. Bread, of course, relies more on gluten to produce satisfying bread. You can substitute half a cup of small spelled with conventional flour to add a sweet nutty flavor to your favorite bread. If you are making spelled bread, let the dough sit longer than you would otherwise to ensure that the moisture permeates the flour. (Small spelled flour absorbs water more slowly than conventional wheat flour.)

The historic flour mill is the oldest continuously operating water mill in America and the oldest operating company in Maryland. Old Wye Mill flour – sustainably delicious since 1682!

Old Wye Mills is located at 900 Wye Mills Road (Route 662), in Wye Mills, near the intersection of Route 662 and Route 404.

For more information, please contact the Old Wye Mill administrator at 410-827-3850 or [email protected]

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