Spelt is one of the oldest cultivated crops in human history and is believed to have first been used between 7,000 and 8,000 years ago. We import ours all the way from Gebruder Engelke mills in Germany. Spelt flour brings a nutty, slightly sweet flavour to baked goods and is a more nutrient-dense alternative to regular wheat flour, with more protein and vitamins. It also helps to regulate the body’s metabolism, increase circulation, improve the immune system, boost digestion, lower blood sugar and reduce cholesterol levels. For the best results when substituting spelt flour for wheat flour, reduce the liquid in your baking recipes by 10-15%. Do note that although spelt flour contains less gluten than wheat flour, it is not gluten-free.