Spelt is an ancient grain that has been cultivated since 5000 BC. It’s a subspecies of wheat and is related to barley and rye. It’s popular around the world, but you may not recognize the name. In Germany, spelt is called dinkel, and in Italy, spelt is known as farro.
Spelt was introduced in the United States in the 1890s, and today, Ohio grows most of the nation’s spelt. Spelt contains gluten and has a mildly sweet, nutty flavor that makes it versatile as a replacement for traditional wheat flour in a variety of bakery foods.
In packaged pan breads, spelt can be used as a complete replacement for traditional wheat flour.
Spelt can serve as the base flour in a line of ancient grain crackers.
Spelt’s mildly sweet flavor pairs works well in dried pasta formulations.