Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, spelt can be tolerated by some people with wheat allergies. Praised in the 12th century by St. Hildegarde von Bingen as “the best of grains”.Rich in protein and vitaminsIt is high in fibreSuitable for vegansWheat freeYeast free
