Special Edition: Super grains!
Spelt
Spelt is an ancient species of wheat widely cultivated until the spread of fertilizers and mechanical harvesting left it by the wayside in favor of wheats more compatible with industrialization. Spelt can be used in place of common wheat in most formulas, as it contains a moderate amount of gluten and a lightly sweet, nutty flavor. It is much higher in protein (17%) than common wheat. Spelt is made up of nearly 58% carbohydrates and is a good source of niacin, vitamin B6, iron, zinc and phosphorus.
