In the Baking With Spelt cookbook, Barb Waldron has created an exciting collection of kitchen-tested spelt flour recipes that combines the nutlike flavor of spelt with a variety of fresh and flavorful ingredients.  The Baking With Spelt cookbook has 182 spelt recipes for baking with spelt; from breads and rolls, to desserts, cookies and candy, and a little of this and that.

This book has been created for the many people who have wheat allergies. I hope you enjoy Baking With Spelt as much as I have putting this book together for you.

Discover the wonder taste of spelt for yourself by placing an order for the Baking With Spelt cookbook.

 Spelt

Spelt is an ancient grain that originated in Europe over 9,000 years ago.  It was one of the original seven grains mentioned in the Bible.  Spelt is a distant cousin to wheat and has a nutty flavor.

Spelt flour can be used by most people who have wheat allergies.  This hardy grain is higher in protein than wheat and contains more B vitamins.  Spelt also contains copper, manganese, silica and many other vitamins and minerals.

Spelt is much easier to digest than wheat due to it's gluten being water soluble.  This makes it easier for the body to absorb the nutrients.

Spelt flour comes in bleached and unbleached forms.  It can be found in most health food stores.