Healthy Living on July 24, 2013 by

Discover Spelt

Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages.

Spelt has never been hybridized, so it has retained many of its original characteristics from antiquity, including complex flavor and whole-grain nutrition. Spelt is unusual because it can be more easily digested than other forms of wheat and many people with wheat intolerances have been able to tolerate spelt. Spelt is not gluten free, however. High in fiber and a good source of iron, manganese and vitamin B12, our organic spelt is incredibly nutritious.

Discover Spelt

With a chewy texture and sweet, nutlike flavor, spelt is a great grain for hot cereal or to use in place of rice for pilaf, soup or cold salads. Spelt berries can be used in place of wheat berries, brown rice and other whole grains in your favorite recipes. Flour milled from spelt makes excellent bread, pasta and baked goods.


I’m so glad I found this. I have a small bag of spelt flour, Bob’s Red Mill of course, and have been wondering what to do with it. I’m either going to make bread or pasta this weekend with it. Yay!

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