1. Spelt is a whole grain that you can mill into flour (or buy the flour if you don't own a mill), or cook like rice. How very versatile.
2. The gluten in spelt is easier to digest and most gluten-sensitive people can tolerate it.
3. It's the best choice when wanting to make whole grain sourdough bread because the gluten easily breaks down during the fermentation process.
This is a contributing post to Simple Lives Thursday &