Spelt Right: Ancient grain, modern opportunity

Ancient seeds and grains are bang on trend, and one firm riding the crest of this wave is New York-based Spelt Right​, which produces spelt-based bagels, pizza dough and breads from its dedicated Kosher-certified bakery in Brooklyn, NY, and has just launched a new range of spelt chips.

Founder Beth George - a lawyer by trade who launched Spelt Right in Maine in 2007/8 and teamed up with business partner Menachem Delevkovitz in Brooklyn in 2012 - now sells her wares in major supermarkets including Whole Foods, Albertsons, Central Markets, and Fresh Direct throughout the US.  

But what’s so great about spelt (a form of farro or hulled wheat) aside from its ‘ancient’ credentials and nutty flavor?

Compared to regular wheat, spelt is higher in protein, insoluble fiber, vitamin B3, magnesium, and manganese, says George.

And while it is not gluten-free, and therefore not suitable for celiacs, some gluten sensitive people have found that they can include spelt products in their diet without getting digestive symptoms, adds George.

Each 1oz serving of the spelt chips contains 4g of protein and 3 g of fiber, 110 calories and 2.5g of fat.