Spelt is an ancient grain that preceded wheat and has a higher nutritional value and mineral content – high in protein and Vitamins B and E. It is also digestible by some people with wheat allergies.
Spelt flour is not gluten-free.
Spelt is tasty and nutritious, it was one of the first grains to be grown by early farmers as long ago as 5000 BC. It is finding renewed popularity as it is natuarally high in fibre, versatile, and contains significantly more protein than wheat. It is also higher in simple and complex carbohydrates.
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Kamut is spelt, isn’t it?
Hi,
The simple answer is no.
Kamut (the brand name of khorason wheat) and spelt are two varieties of ‘ancient’ wheat, other varieties include einkorn and emmer.