Whole grain, not flour. Spelt is an “ancient” grain found in Siberia and basically isolated from modern seed selection. It is related to wheat but has less gluten and the gluten it contains is much easier to digest than regular wheat. Many people with wheat allergies can tolerate spelt. Spelt is lighter by volume when ground so if the recipe calls for 1 cup flour substitute 1 1/3 cup spelt flour. Spelt bread tends to be very crumbly by itself, I like to use 2/3 spelt 1/3 kamut. It works fine alone in muffins and pancakes.
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