Spelt flour is a grain that descended from wheat & has a mild nutty flavor that is comparable to wheat. Although spelt contains gluten, it contains less than whole wheat or ivory flour. As a result, substituting spelt flour for ivory flour, can make baked goods more easily digestible for people with sensitivity to gluten.

It is a type of flour made from grinding spelt grains, a species of wheat (Triticum spelta) that has been cultivated for thousands of years. Spelt is an ancient grain that has regained popularity in recent years due to its distinct flavor, nutritional benefits, and versatility in cooking and baking.

One of the key characteristics of spelt flour is its nutty flavor and slightly sweet taste, which adds depth and complexity to baked goods. It has a finer texture than whole wheat flour but retains many of the same nutritional properties. It contains essential nutrients such as protein, dietary fiber, vitamins, and minerals, including iron, magnesium, and phosphorus.

Nutritionally, this flour offers several health benefits. It is lower in gluten than modern wheat varieties, making it easier to digest for some individuals with gluten sensitivities. However, spelt does contain gluten, so it may not be suitable for those with celiac disease or severe gluten intolerances. Spelt flour is also rich in complex carbohydrates, providing sustained energy levels and promoting satiety.

Culinarily, spelt flour can be used in a variety of recipes, including bread, muffins, pancakes, cookies, and pasta. It can be substituted for wheat flour in most recipes, though adjustments may be needed due to its slightly different texture and moisture absorption. It adds a unique flavor and nutritional profile to dishes, making it a popular choice among home cooks and professional chefs alike.

Overall, spelt flour is a nutritious and flavorful ingredient that offers numerous culinary possibilities. Its ancient heritage, distinct taste, and nutritional benefits make it a valuable addition to any kitchen pantry.