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Spelt

Spelt is an ancient grain that has been cultivated for thousands of years. A member wheat family, it has gained popularity in recent years as a nutritious and flavorful alternative to modern wheat, so you can find it in many grocery stores.

Spelt’s nutritional value makes it a stand-out grain as it’s rich in dietary fiber, protein, and essential minerals such as iron, magnesium, and phosphorus. Spelt also contains vitamins B-complex and E, as well as antioxidants.

How Much Gluten Does Spelt Contain?
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All about Spelt

Spelt 101

(triticum spelta)
  • Color: Reddish-brown or light brown color
  • Nutritional benefits: Good source of dietary fiber, protein, and minerals such as manganese, phosphorus, and niacin (vitamin B3). Spelt also contains B vitamins and antioxidants. It also has four times the fiber as wheat
  • Taste: Distinct nutty flavor that is often described as slightly sweet and earthy
  • Ideal for: Can be ground into flour and used in baking, similar to regular wheat flour. It is commonly used for making bread, pastries, pasta, and other baked goods. Spelt grains can also be cooked and used in salads, pilafs, or added to soups and stews
  • Origin: Originated in the Middle East thousands of years ago. It has been cultivated and consumed in various parts of the world, including Europe, for centuries. Spelt was once a common grain but has become less prevalent with the rise of modern wheat varieties