Spelt (triticum spelta) is a distant cousin of wheat and has a similar nutty flavor and texture, but it has a slightly sweeter taste and is more easily digestible than wheat.

Substitutes for wheat flour used to be commonly associated with those intolerant to gluten. However, more people are increasingly introducing these alternatives into their diet. Spelt flour - a worthy ...

Rye bread, bagels, crackers, and cookies. This is a whole wheat flour milled from whole grains of spelt, an ancient grain that is a type of wheat. Unlike standard whole wheat flour, spelt flour ...

Spelt flour is available from large supermarkets and health food stores. Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of protein. The protein ...

Buying sweet treats can be difficult for those with celiac disease or gluten sensitivity. Fortunately, these gluten-free ...

Spelt is most often milled into spelt flour, which is available in health-food stores. Wholemeal spelt noodles can often be found in health-food shops too. FAQs about BBC Food ...

Cooking perfectly tender grains is far less intimidating than you might think. It's similar to how you would approach making ...

Nature's Path, North America's leading organic breakfast and snack food brand, announced the U.S. retail launch of its ...

Research shows that eating white bread can increase your risk of developing type 2 diabetes and obesity. Here’s why and which ...

Wheat originated in Asia. Although it is mostly used as a grain crop, it can be used as an annual forage crop. Wheat has good winter hardiness and can burn up with excess heat. It can tolerate a wide ...

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