Spelt flour

Spelt flour is milled from spelt wheat, an ancient grain variety, with a nutty, slightly sweet flavour and a gluten structure that is generally more fragile than that of modern wheat flour. It is used in baking bread, pastries, and other goods, often requiring gentler kneading due to its more delicate gluten. Some people who are sensitive to modern wheat find spelt easier to tolerate, though it is not gluten-free.

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