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Spelt is an ancient variety of wheat with a nutty, slightly sweet flavor. While it contains gluten, some find it easier to digest than modern wheat. It has more protein and fiber than regular wheat.
No, spelt contains gluten and is not safe for celiac disease. While some claim it's easier to digest than modern wheat, it still triggers reactions in gluten-sensitive individuals. It's not a gluten-free option.
Spelt is an ancient wheat variety with a tougher hull protecting the grain. It has slightly more protein and fiber, a nuttier flavor, and different gluten structure (more fragile) than modern wheat.
Store spelt berries in an airtight container in a cool, dry place for up to 6 months, or refrigerate for up to 1 year. Spelt flour goes rancid faster - refrigerate. Cooked spelt keeps 5 days refrigerated.
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