Spelt

Spelt is an ancient grain which is in the same family as wheat and oats. Spelt fell out of favor for some of the same reasons that it is now highly valued. Its tough hull or husk made it difficult to process, however the husk, which is separated prior to milling, not only protects the kernel but helps retain nutrients and freshness.

Spelt has a nutty flavor and can be used in place of wheat in breads, pasta, cookies, muffins, pancakes, and various other bakery and snack foods.

Spelt is available in the following forms:

• Whole spelt : Spelt with the inedible hull still intact. This type of spelt is sometimes used in feed applications.
• Hulled spelt: This product has had the outer inedible hull removed and is still considered a whole grain but it has not had any further processing outside of cleaning of the grain.
• Cracked spelt: Whole spelt kernels that have been cracked to a particular size.
• Spelt flakes: A spelt kernel that has been steamed, rolled or flaked.
• Spelt flour: Ground to fine consistency, spelt flour is used in breads, pasta, health snacks as well as many prepared foods.