Spelt is a natural grain grown without chemicals and a relative to wheat.
Natural Spelt has a light, nutty flavor and can be substituted in many recipes calling for wheat. Almost all of its nutritional value is in the kernel so it retains high levels of proteins and carbohydrates even after processing. It does contain gluten, but many people sensitive to wheat can tolerate spelt. This is a great alternative grain to include with the wheat or instead of wheat in your long-term food storage.
Natural Spelt is a wonderful grain to have on hand. This grain has less gluten in it than wheat, so if you cannot handle wheat then spelt would be a great alternative. This grain can be cooked to make a great morning cereal. It can be ground into flour for making bread. Spelt flour handles a little bit differently than other flours. Spelt flour substitutes one for one wheat flour and does not affect the proportions of the other ingredients. However, some bakers make slight adjustments for the nuttier flavor of the spelt flour by increasing the herbs, seasonings or flavor extracts called for in the recipe. It has a high water solubility that makes it easier to digest. Natural Spelt is also very high in niacin and protein. If you have wheat allergies then spelt may be the grain for you. Spelt does have less gluten than what is found in wheat. This grain will allow you to mix things up in your diet. This makes a great addition to your long term food storage.
Should be stored in cool dark place – optimum condition is 60 degrees or less – for longer storage. Product should store for 30+ years if stored properly.
Directions for Use:
Grind for flour. May be used for baking, pastas, or cereal.
Serving size 1/2 cup Servings per bucket 186 Calories per serving 283
Weight 35 Lbs.
Processed in a plant that handles dairy, milk, wheat, egg, soy, and tree nut products.