Chieftain^® Wild Rice Company

SPELT / FARRO

Description:
Spelt was an important wheat species in parts of Europe from the Bronze Age to medieval times.  Spelt is closely related to common wheat and was grown in the ancient near east over 9000 years ago.  Currently with the nations attention on better nutrition, Spelt is finding renewed popularity with American consumers.  Known as “Dinkle” and “Farrow”, Spelt has superior qualities to Wheat.  Spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance.  Spelt is a rice shaped grain that is shiny and dark tan. When cooked, Spelt has a sweet, nutty flavor with a firm chewy texture.  Spelt can cook in less liquid and in less time than wheat and is more easily digested.  When baking Spelt, use about 25% less water and remember that mix times may not exceed 4-1/2 minutes at medium speed or the Gluten will break down and your loaf will not rise

Suggested Use:

Spelt can be marinated with salad dressing, added to soups or stews as a flavor enhancer or substituted for rice in most dishes