Spelt grain has a light and nutty flavor. This original bread wheat contains 30% more protein than wheat, a hearty amount of B vitamins, magnesium and fiber. Spelt berries are a great substitute for wheat in recipes. Spelt contains gluten, however it is tolerated by many wheat sensitive people. Combine with millet and barley.
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Add 1 cup of spelt to 3 cups of boiling water or stock. Cover. Reduce heat and simmer for an hour and a half.
Soak berries overnight or for at least 80 minutes before cooking.