Spelt, an ancient cereal grain, is a distant cousin to wheat. It has a nutty, slightly sweet flavor. Use spelt flour as a substitute for wheat or white flour when baking bread. Because spelt flour contains gluten, you are less likely to compromise the texture of baked goods.
all purpose flour amaranth bakery barley beer bread buckwheat butter cake cakes cheese chickpea croissant eggs flour garbanzo bean gluten gluten free grain health benefits indian Italy lemon nutritional onion pasta PGI pizza production properties protein quality recipes rice flour self rising flour spaghetti spelt spelt flour teff trade vanilla video wheat whole wheat flour yeast