spelt


Native to southern Europe, where it's been used for millenniums, spelt is an ancient cereal grain that has a mellow nutty flavor. The easily digestible, highly nutritious spelt has a slightly higher protein content than wheat. Spelt flour, available in natural food stores, can be substituted for wheat flour in baked goods. Whereas spelt was once thought to be safe for those sensitive to wheat, studies now show that some wheat-allergic people may also react as readily to spelt.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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Meet This Grain: Spelt

This grain (a wheat relative) has more protein and B-vitamins than wheat and may be tolerated better by those with wheat sensitivities. Get better acquainted with whole grain spelt and my investigation into the spelt vs. farro debacle.

Katie's Healthy Bites: Spelt's Whole-Grain Goodness

Lately I've been feeling bored with traditional grains, so I've added spelt into my regular repertoire. If you haven't tried this nutritious, nutty and oh-so-satisfying grain, try it today! Here are some tips on buying, storing and, of course, cooking spelt.