Potluck Video Explains What Spelt Is, Its Relation to Modern Wheat, and How It Can Be Used In Place of Wheat

Potluck Video spoke with Beth George, the founder of Spelt Right Foods to learn more about the ancient grain spelt, its relation to traditional wheat, and how it can be used in place of wheat for those who have sensitivities.

Spelt is a cousin of modern wheat but it is much easier to digest and it is also loaded with nutrients. Spelt is its own species, so it’s Triticum spelta versus Triticum aestivum which is the standard wheat. So Triticum spelta has different properties, for example the gluten in spelt, though not appropriate for those with Celiac, but for people who are wheat sensitive – they may find spelt easier to digest.