Spelt is a wheat-related grain that may be better tolerated by people with wheat allergies. It's flavor and aroma is similar to wheat. Contains gluten and can be used as a substitute for wheat.
Spelt is recognized for its ease in baking with results that are similar to using whole wheat flour.
Spelt is one of the oldest of cultivated grains and was an important wheat species in parts of Europe from early times to medieval times. One of the original seven grains mentioned in the Bible, spelt found its way throughout Europe where it remained a very popular grain for hundreds of years. Spelt was introduced to the United States in the 19th century but was eventually replaced by wheat.
Nutrition Facts
Serving Size: 1/4 cup (30 g)
Nutrient Amount % DV
Calories 90 Calories from Fat 0 Total Fat 0 g 0% Sodium 0 mg 0%
Total Carbohydrate 21 g 7% Dietary Fiber 4 g 17% Protein 3 g Iron 6%
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