Spelt, also known as hulled wheat, is one of the oldest cultivated grains in the world. In Greek mythology spelt was a gift from the goddess Demeter. Compared to common wheat, spelt has lower gluten and thus can be tolerated by those sensitive to wheat. Spelt is also higher in protein and lower in calories than wheat flour. It has a slightly sweet and nutty flavor. This organic product is GMO free, and contains no preservatives or artificial flavours.
Spelt is low in gluten, high in dietary fiber, protein, carbohydrates as well as Vitamin B and E.
Spelt promotes healthy blood circulation, digestion and boosts immune system. It is a great substitute for wheat flour for those who suffer from blood pressure, diabetes, and weak bones.
Spelt flour can be used in baking, to bake bread, crackers, biscuits… It can also be used to make pasta. Spelt flour is nuttier and more complex in flavour than standard wheat flour, so can also be blended with other flours for added depth of flavour and nutrients.