Better Tolerated Than

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Better Tolerated Than to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Better Tolerated Than, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• any other grain. High in car-
• bohydrates, spelt contains
• more crude fiber and more
• protein than wheat, including
• all eight essential amino ac-
• ids that are needed in the
• daily diet to insure proper cell
• maintenance. The fiber in
• spelt helps lower cholesterol,
• and plays a role in helping
• blood to clot. High in B vita-
• mins. It’s the only grain con-
• taining mucopolysaccha-
• rides. Occasionally referred
• to as “The Rice of Europe.”
• Over 5,000 years old,
• spelt is once again resuming
• a place of prominence among
• preferred grains. Particularly
• attractive to the wheat sensi-
• tive, spelt is easily substituted
• for wheat in recipes, and of-
• fers a subtle, nutty flavor that
• is welcomed by all.
• Spelt Flour Tortillas
• 3 1/3 cups Spelt Flour
• 1 tsp. Baking powder (aluminum-free)
• 1/2 tsp. Salt
• 1 cup Water, cold
• 1 Tbs. Oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix baking powder and salt in flour then add oil, and begin putting water in little by little until you have a moist dough

Step 2: Technique & Execution

Your consistency should be soft and manageable

Step 3: Technique & Execution

Keep kneading for 10 minutes

Step 4: Technique & Execution

Divide into 12 even size balls

Step 5: Technique & Execution

Roll out with rolling pin on oiled or Pam-sprayed surface, and cook on medium heat griddle

Step 6: Technique & Execution

Cook about 2-3 minutes on each side