This is the finely milled meal of spelt, an ancient variety of wheat and sub-species of common wheat. Once widely grown in Continental Europe, spelt enjoyed a revival due to its nutritious qualities and as a result is now grown in England. The flour is pale greyish-yellow, gritty, and has a sweetish, nutty flavour.
Spelt flour is available from large supermarkets and health food stores.
Keep in an airtight container in a cool, dry place.
Spelt flour is used in baking and produces light-grey, dense-textured breads, biscuits, pasta and breakfast cereals.
Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of protein. The protein is easier to digest, so although the flour is not suitable for a gluten-free diet, it can be tolerated by some people who are allergic to common wheat.
Article by Sejal Sukhadwala
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.