Considered an ancient grain, spelt is one of the founding members of the wheat family and provides a high nutritional profile. Removing its outer hull reveals a long pointed dark blonde kernel that is slightly larger than wheat. Possessing a light, nutty, mild flavor, spelt is a delicious and versatile ingredient with lower gluten levels than wheat used in breads, cookies, muffins, quickbreads, pan breads, pizza, piecrusts, flatbreads and pastas. Spelt is a good source of protein, dietary fibers, phosphorous, and manganese.
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