The Story Of Spelt

Spelt or dinkel wheat is a species of wheat that is now widely grown across Europe.  It is said to be more nutritional than wheat grain containing higher levels of zinc, fibre & protein.  There is a misconception that spelt is gluten-free but approx. 80% protein in spelt contains gluten.  The grain is often used in soups, salads, pilafs & risottos and the flour can make delicious breads, scones & cookies.  In Germany and Austria, spelt loaves and rolls (dinkelbrot) are widely available in bakeries.   Maple & Spelt Cookies   (PEPHER recipes)