Spelt is an ancient grain that was grown by farmers more than 5,000 years ago, and many consider it to be more nutritious than modern wheat, with higher protein, vitamin B6 and potassium contents. Those with mild sensitivities to gluten may have luck eating this ancient grain as berries or ground into flour because it contains a different genome of gluten than modern wheat, and it has not been much changed by selective breeding over the millennia (note: spelt is not genetically engineered—a completely different process from selective breeding).
Spelt berries are also known as “farro”; however, farro, an Italian word, also encompasses einkorn and emmer. So if you see farro on a menu, you may or may not be eating spelt.
A half-cup of cooked spelt berries are an excellent source of protein, iron, dietary fiber and phosphorus, and a very good source of manganese.
- Farmer-owned, fair trade, organic = fairDeal™
- No additives or preservatives
- Whole grain
- North American Grown: Every package is traceable back to the grower
Cover 1 cup spelt berries with water by 1-2 inches and soak overnight. Drain then bring to a boil with 3 cups water or stock. Cover, reduce heat, and simmer for 45 minutes to 1 hour, until grains are to desired doneness. Drain excess water/stock and serve warm, room temperature or chilled. 1 cup yields approximately 2 1/4 cups (1/2 cup serving).
Store in an airtight container in a cool, dark, dry place for up to 24 months.
25 lb. bulk bags