Spelt (dry, pearled)

Spelt is an ancient wheat variety with a nutty, slightly sweet flavour and a chewier texture than modern wheat, though it still contains gluten. It is cooked whole as a grain in salads and soups, or milled into flour for baking bread and other goods. Its gluten structure is somewhat different from modern wheat, which can affect dough handling and rise.

In its dry form this ingredient hasn't absorbed liquid, so it's noticeably lighter per cup than it would be once soaked or cooked.

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