Spelt is an ancient relative of modern wheat. The spelt grain (triticum speltum) was widely used by the Romans. It was originally grown in Iran around 5000 to 6000 B.C., but it has been grown in Europe for over 300 years, and in North America for just over 100 years. It has gained popularity due to its nutty flavor, high protein and nutrition content.
It is important to note that spelt flour is NOT wheat or gluten free. I find I can tolerate spelt much better than I can wheat flour but it has more protein than wheat, and the protein contains gluten, so it’s not suitable for a gluten-free diet or anyone with a wheat allergy.
Spelt flour is available in most supermarkets these days. I use Doves Farm white and stoneground flours and Biona’s spelt pasta range which is available in health food shops.
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