Spelt flour
Description
Spelt flour has a slightly sweet, mildly nutty flavor and a light beige to darker color depending on the degree of milling; its fine texture gives baked goods a pleasant structure. It is richer in protein, fiber, and some B vitamins as well as minerals such as iron and magnesium compared to regular wheat flour, which promotes satiety and positively affects digestion; however, it contains gluten, so it is not suitable for people with celiac disease. In the kitchen, spelt works well in bread, rolls, pancakes, cakes, and pasta, and is often used in blends with wheat flour for better dough elasticity; it is also good for thickening sauces. Store the flour tightly in a dry, cool place, and whole grain flour is best kept in the refrigerator or freezer to prevent rancidity and prolong freshness.
