Spelt flour recipes
This is the finely milled meal of spelt, an ancient variety of wheat and sub-species of common wheat. Once widely grown in Continental Europe, spelt enjoyed a revival due to its nutritious qualities and as a result is now grown in England. The flour is pale greyish-yellow, gritty, and has a sweetish, nutty flavour.
Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly.
More spelt flour recipes
Buyer's guide
Spelt flour is available from large supermarkets and health food stores.
Storage
Keep in an airtight container in a cool, dry place.
Preparation
Spelt flour is used in baking and produces light-grey, dense-textured breads, biscuits, pasta and breakfast cereals.
Other considerations
Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of protein. The protein is easier to digest, so although the flour is not suitable for a gluten-free diet, it can be tolerated by some people who are allergic to common wheat.
