Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. 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
- High in fiber
- Good source of iron and manganese
Bob's Red Mill is an employee-owned company whose mission is to offer the most diverse array of stone ground, whole grain products. The company uses a variety of measures to ensure purity in its gluten-free products that are both trustworthy and delicious.
How to use this: 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.
Spelt is not gluten free