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