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To Germans, it is known as dinkel, Italians as farro and Americans as good old spelt. Whatever the name, spelt has been around since 7,000 BC and of the three “ancient wheats” is the most widely available in the United States.

Saint Hildegard von Bingen was recorded in medieval European manuscripts as having often used spelt as a healing food.

Spelt’s popularity is due partly to its flavor and partly because it has a great nutritional profile. The rich flavor of this wheat is sweet and nutty. It contains eight of the essential amino acids and is naturally high in fiber. The chewy texture makes a satisfying pilaf or hot cereal.

Spelt has a high gluten content and can be substituted for all the wheat flour called for in a recipe.

Wheat Foods Council




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