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What IS Spelt?

Spelt is a species of wheat that was a very important crop in ancient and medieval times, but now it is only commonly grown in Europe. It's been around in the United States since the 1890s, but it was replaced in the 20th century by bread wheat. According to Wikipedia, spelt actually requires fewer fertilizers, so the organic farming movement is making it more popular again, as is the health food industry.  It has a sweet, nutty chewiness that tastes a little like barley but without barley's sliminess. The grains stay fluffy and distinct when cooked, nicely al dente. It's not a gluten-free grain; it's moderately high in gluten since it is, after all, a type of wheat. It's high in protein and fiber and like other whole grains a great addition to your diet.

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