What is Spelt?
Spelt was the first grain we started importing from Europe; since then, it has gained great popularity, being considered a nutritional superfood! While it contains gluten, the gluten structure is more fragile and water-soluble, making spelt easier to digest for people with wheat sensitivities.
Spelt has a nutty flavour and excellent baking properties, making it a versatile and wholesome alternative to wheat in many recipes.
 
The grain can be cooked to make a chewy nutty addition to meals.
Soaking spelt overnight (8 to 12 hours) will cut the cooking time down to about 20 to 30 minutes. Be sure to drain and rinse the soaked grain before cooking.