Native to southern Europe, where it's been used for thousands of years, spelt is an ancient cereal grain that has a mellow nutty flavour. The easily digestible spelt has a slightly higher protein content than wheat and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour in baked goods.
hardy wheat grown mostly in Europe for livestock feed
A distant cousin of modern wheat, high in fibre and protein. Often able to be tolerated by people with gluten intolerances.
a biblical grain that are the ancestor to modern hybrid wheats. It has a high gluten content making it well suited for yeast bread. Can be used as a substitute for whole-wheat flour in any bread recipe.
is an Ancient Red Wheat. It's among the original grains know to man and has been around Europe for over 9,000 years. Can be substituted for wheat in all your recipes.
This is another ancient grain which has recently been revived. It is possible to make a loaf of bread using no other flour other than spelt flour but it is very difficult to time in bread machines. I would recommend using no more than 1/3 cup to displace an equal amount out of every cup of flour.
A relative of wheat, spelt is considered one of the original ancient grains farmed in the Middle East, more than 9,000 years ago. It is higher in protein, fat and fibre than most varieties of wheat. Suitable for people with wheat sensitivities.
An ancient variety of wheat. It has small brown grains that adhere strongly to the chaff. Used in some special bread varieties and broths.
Spelt (Triticum spelta) was an important wheat species in parts of Europe from the Bronze Age to medieval times. It now survives as a relict crop in Central Europe, but has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.