 | Spelt (Triticum spelta) is a species of wheat. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Spelt is becoming better known as a healthy grain, so spelt products like bread and pasta are now popular in most health food stores. |
It’s popularity as a dietary grain is due to its nutty flavor, high protein and nutrition content. Spelt requires less fertiliser to grow than most other grains, so it is popular in organic circles.
Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pasta. You can also blend spelt flour with wheat flour to make bread, rolls, sweet-breads, cookies, muffins, bagels, pretzels or to replace wheat in almost any recipe.
Nutrition information for Spelt
Spelt contains about 57.9 % carbohydrates (excluding 9.2 % fiber), 17.0 % protein and 3.0 percent fat, as well as dietary minerals and vitamins. It contains a moderate amount of gluten which makes it is suitable for baking.
Spelt is closely related to wheat, and is not suitable for people with coeliac disease. Spelt contains more protein than wheat and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.
Products
Spelt is also sold in the form of a coarse pale bread, similar in colour and in texture to light rye breads but with a slightly sweet and nutty flavour. Biscuits and crackers are also produced. Spelt pasta is also available in health food stores and specialty shops.
For spelt products available from the Fresh Earth Food Store please look at:
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Bakery •
Pastas •
Ground Flours 
