spelt
Native to southern Europe, where it's been used for millenniums, spelt is an ancient
CEREAL GRAIN that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than
WHEAT and can be tolerated by those with
WHEAT allergies. Spelt flour, available in health-food stores, can be substituted for
WHEAT flour in baked goods.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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