Spelt and Kamut Information

Spelt and kamut are distant relatives to wheat which have stayed in their original ancent form, unlike wheat which has been hybridized many times over. Perhaps for this reason, spelt and kamut can be tolerated by most people who have wheat-sensitivity. (Those with severe allergy should consult a health-care professional before using).

Spelt and Kamut are not gluten-free. Compared to wheat, they are lower in gluten, 10—25% higher in protein, have over 65% more amino acids, and are higher in fat and mineral content, making them excellent high-energy foods. Their stong hulls (before milling) make them resistant to environmental stresses and pollutants and preserve their fresh nutty flavour and nutrients. They have a high water solubility, so the nutrients are easily absorbed by the body. Use both flours interchangeably with wheat flour in most baking, though when baking bread, up to 1/4 cup less liquid per cup of flour is required.