Spelt wheat

Spelt wheat is an alternative term for spelt, the hulled ancient wheat Triticum spelta. It is milled into flour for breads, pasta, and baked goods with a distinctive nutty taste, and its hardiness suits low-input and organic farming systems where modern wheats struggle. Nutritionally it resembles common wheat, offering similar protein, fibre, and micronutrients. Crucially, despite its wholesome and ancient image, it contains gluten, so it is unsuitable for coeliac diets and for anyone with wheat allergy, and products made from it must be labelled accordingly.