Spelt (triticum spelta) is an ancient cousin of common wheat (triticum aestivum) likely tracing its origins back 5000 years to Mesopotamia.  Popular in North America until the turn of the 20th Century, spelt recently has been re-discovered by North American consumers as a wonderful alternative to common wheat.

We discovered Spelt because of our young son’s intolerance to common wheat (it causes digestive and behavioral problems with him).  We found spelt to be not only an excellent alternative, but a great first choice because of its “nutty” taste and light texture.  Spelt’s genetic and nutritional profiles make it a unique and outstanding grain.

The gluten in spelt is easier than common wheat for some people to digest.  The whole spelt grain is high in protein, simple and complex B vitamins, fiber and complex carbohydrates.  Spelt is less cultivated and more difficult to process than modern common wheat varieties, thereby leading to its price differential.

The price of spelt, like any high quality product or service, reflects its value. Unlike many modern common wheat varieties which have been bred for the production of high-volume baked goods (grown for ease of harvesting and production, durability, and extended shelf life rather than nutrition and taste), spelt has retained many of its original attributes, including a sturdy outer hull that helps retain nutrients, and repel pollutants and insects.

Spelt does contain gluten, but purportedly in a different form than common wheat. “The suggested attributes of spelt relative to [common] wheat are ease of digestion, taste, and that individuals with certain allergies to common bread wheats can consume spelt.”  (Stallknecht, G.F., K.M. Gilbertson, and J.E. Ranney. 1996. Alternative wheat cereals as food grains: Einkorn, emmer, spelt, kamut, and triticale. p. 156-170. In: J. Janick (ed.), Progress in new crops. ASHS Press, Alexandria, VA). For the complete article, see http://www.hort.purdue.edu/newcrop/proceedings1996/V3-156.html

Although some people who experience sensitivities or allergies to common wheat may be able to enjoy spelt, they are cautioned to consult with their health care providers before consuming spelt.  Because it contains gluten, it is not appropriate for individuals with a celiac condition. With the new federal allergen labeling law, the FDA has required that as of November 1, 2006, all spelt products be labeled as wheat.  This has led to some confusion in the marketplace as there are many consumers who seek out spelt (triticum spelta) products as opposed to common wheat (triticum aestivum).  The FDA classifies spelt as wheat because it interprets “wheat” to mean all species in the genus triticum, which include common wheat, durum wheat, spelt, emmer, and einkorn among others.