Spelt is an ancient grain, closely related to modern wheat. Spelt is a nutritionally rich food, with a lower gluten and higher protein, fibre and fat content than regular wheat.
Even though spelt has a greater protein content than wheat, the protein in spelt is easier to digest, meaning often those intolerant or allergic to wheat can eat spelt products.
The flavour of spelt is delicious; nuttier and sweeter than wheat. Spelt is sometimes known by the Italian name farro.
Using spelt couldn’t be easier, simply replace spelt for wheat, one for one, in all your favourite recipes. Spelt is available in bread, flours, pasta, noodles, grains, baby cereals, etc.
Kamut is a grain very similar to spelt, also low in gluten, high in protein, and easy to digest.