Spelt is an ancient variety of wheat that is enjoying a revival in modern times. Although higher in protein than most modern wheat varieties, the nature of its proteins results in less gluten formation when making bread dough, so many people with wheat sensitivities can enjoy bread made with spelt flour. Spelt offers a mellow nutty flavor and is easily substituted for either white flour or whole wheat flour. If you want a treat, make yourself some buttermilk spelt biscuits – delicious! This spelt is from Wheat Montana Farms and is certified chemical free.
