- A popular substitute for wheat flour as it is often easier to digest with a nuttier flavor than common wheat.
Spelt, a relative of farro and a subspecies of wheat, has been a staple crop for centuries. Although it was originally grown to make bread, its uses are broad. It contains a broad spectrum of nutrients and can be a part of a heart healthy diet. Spelt can be ground into flour, used for food storage, and more. Spelt is frequently used for sprouting and juicing in the same way wheatgrass is used. Tested for microbes and available in various sizes with resealable packaging.
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