I’ve realised it’s time to face up to my less-serious intolerances, the ones that don’t make me obviously ill but also keep me from being in top form. Chocolate is one of these *sob* but quite an easy one to avoid. The more difficult one is wheat because it is used so heavily in baked goods. I have already purchased some wholegrain spelt flour to see if it works well for me in my next round of baking and will finally begin look more closely at other alternative flours. On the one hand, I feel tired at having to learning about new baking ingredients but trying to look on the positive side, it’s also an opportunity to expand my knowledge and improve my baking skills.
Quite by chance, I made some pleasant discoveries whilst shopping in Carrefour. The first was buckwheat crepes, a traditional staple in Brittany and Normandy, which are called galettes, from the premium in-house Reflets de France range. It was great to note that there were no nasty additives in the ingredients list. These aren’t cheap at more than S$1 a piece (pack of 6) but I’m tempted to get some to see how my own homemade version compares.
While the buckwheat crepes were huge, a small pack of organic wholegrain spelt waffles from UK brand, Dove’s Farm, costs just as much. Nevertheless, it was a great to see these organic non-wheat options right there on the shelves of a mainstream supermarket chain.
N.B.: Spelt is an ancient variety of wheat which is tolerated by some – not all – wheat-intolerant individuals. It is not gluten-free.