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.
What to make with it: Muffins, cakes, pancakes, pie shells, pasta, sourdough bread (use in combination with a higher gluten flour like Hard Red Wheat)
Protein: 11.7%
Gluten: Low
Grown: Saint Paul, Québec
