Spelt is a species of wheat arising from natural hybridisation which has taken place centuries ago. It is one of the original 7 grains mentioned in the bible and continues to be popular today for its nutritional value-providing dietary fibre and good levels of protein. Spelt has high water solubility, so its nutrients are easily absorbed by the body.
White Spelt flour is just spelt flour with most of the bran and germ removed. It is used where a ‘lighter’ touch is preferred as in pastries, biscuits, cakes, etc. It can replace white wheat or white grain flour in most baking recipes. It gives a slightly sweet, nutty flavour to baked goods.