Spelt is an ancient grain and comes as a whole wheat full of nutrients and fiber. It is an alternative to wheat flour and is enjoyed by many who cannot tolerate wheat as it contains less gluten; however, it is not gluten free.
​This kind has the bigger pieces of bran sifted out.


Spelt flour is often used in muffins, banana bread, pancakes, waffles, and similar baking goods. For use with cookies, add 1 tbsp of starch with every cup of flour.
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