Spelt flour

Spelt flour is a type of flour obtained from the grain of spelt, an ancient cereal belonging to the wheat family. Its texture is slightly coarser than common wheat flour and it has a mild, sweet, and slightly nutty flavor, making it ideal for baking breads, cakes, cookies, and other pastries with a special touch.

Spelt originated in the Near East region and was one of the first cereals cultivated by humans thousands of years ago. Today, its cultivation has spread mainly in Europe, especially in countries like Germany and Switzerland, although it is also becoming increasingly popular in Latin America and other parts of the world due to its nutritional benefits.

Regarding its properties, spelt flour is rich in protein, fiber, B-complex vitamins, and minerals such as iron, magnesium, and zinc. Additionally, it contains gluten, but in a different structure than common wheat, which may be easier to digest for some people. It is a healthy option for those seeking whole and natural ingredients for their cooking.

In Hispanic America, spelt flour may be found under synonyms or variants such as spelt wheat flour or simply spelt, although the most commonly used term is the same as in Spain: harina de espelta. It is important not to confuse it with flours from other cereals or pseudocereals.