Spelt flour is made from whole spelt grain, an ancient relative of modern wheat, and can be milled as whole grain or lightly refined. It has a light tan color and a mildly sweet, nutty flavor that’s softer and more delicate than whole wheat flour.
Nutritionally, spelt flour is a good source of dietary fiber, plant-based protein, and essential nutrients such as B vitamins, iron, magnesium, and zinc. It contains gluten, but the gluten structure is more fragile than that of modern wheat, which can make it easier to digest for some people (though it is not suitable for those with celiac disease).
Spelt flour is commonly used in breads, muffins, pancakes, pastries, and pasta. It produces a tender, slightly crumbly texture and works well on its own or blended with other flours to create baked goods with a light, wholesome character and subtle sweetness
