Spelt is a 9000 year old grain originating from Europe and the Middle East. Spelt is a very healthy and nutritional alternative to common wheat flour, proving to be tolerable to many people with wheat sensitivities. Spelt’s high water solubility means it is easily digestible, and its properties include higher protein and crude fibre contents then wheat flour, as well as increased levels of vitamins and essential amino acids. Edwards Sourdough’s Spelt Yeast Free comes in both plain and grain options, and is perfect for toasting and as a healthy sandwich loaf.