What is spelt?
Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, the scientific name for spelt, is a hardier and more nutritious cousin to modern wheat (Triticum aestivum).
You can substitute spelt flour for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles. In addition to spelt flour, spelt is also available in its de-hulled, whole grain form (often referred to as spelt berries), which can be prepared and enjoyed like rice.You can also purchase many spelt products such as pasta, crackers and breakfast cereal.
Does spelt contain gluten?
Yes, but . . . the gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of the gluten. Modern wheat has been bred to contain a high gluten content for the production of high-volume commercial baked goods. The content and character of the gluten in spelt has not been modified from its natural state.
This information is of a general nature use and is not intended to constitute medical advice, medical diagnosis, medical treatment or to replace professional advice regarding dietary suitability.