We often like using spelt flour in our baking as it has a better nutrition profile and can be substituted in the same ratio as wheat flour. Spelt is from the same grain family as wheat, yet is an entirely different species. It is lower in gluten than wheat flour, and therefore some people with only a mild gluten intolerance can handle spelt. Spelt is great in bread, where it makes a light, textured loaf with a slight nutty flavour.
White Spelt Flour
Contains gluten. May contain traces of allergens.
Store in a cool, dry place away from sunlight