About this grain:
Spelt originated in Southern Europe and has been used for millennia. It remains popular today as a specialty grain due to its mild nutty flavour and superior digestibility, but was favoured for thousands of years as a humble peasant staple. Â
What to make with it:Â Muffins, cakes, pancakes, pie shells, pasta, sourdough bread (use in combination with a higher gluten flour like Hard Red Wheat)
Protein:Â 15.2%
Gluten:Â Low
Grown: Axten Farms - Minton Saskatchewan
