Spelt is an ancient grain that's similar to wheat in appearance (and is related, botanically, to wheat).
Spelt has a tougher husk, which helps protect the nutrients inside the grain.
Flour made from spelt has a nutty, slightly sweet flavor and can be used in most recipes that call for regular or whole-wheat flour.
It has nutritional benefits similar to other whole-grain flours: It's a good source of fibre and contains micronutrients such as calcium and vitamin E.
Spelt is also more water-soluble than wheat, which makes it easier for the body to digest.
Due to the many minerals and vitamins spelt contains, it can help regulate metabolism, increase circulation, improve the immune system, lower blood sugar, and reduce bad cholesterol levels.
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