| Spelt is an ancient variety of wheat (mentioned 3 times in the Bible) from before the days of selective breeding. Today spelt is favoured both by organic growers (since it grows without the high inputs necessary to modern wheats) and by some with a gluten intolerance who can manage the slightly different types of protein in this grain. Spelt gives a very high fibre flour since the grain has an extra coating of bran and produces a compact loaf with a mild nutty flavour. It is also very nutritious with more protien, amino acids, B vitamins and minerals than modern hybridised wheat varieties. A white spelt flour is expected to be available soon - watch this web-site for news! | 
