For Cakes & Cookies
Spelt is a relative of wheat that dates back to antiquity. While it contains gluten and closely resembles wheat, spelt is so easily digested that many wheat-sensitive people find it a suitable alternative to wheat. Bob's Red Mill Light Spelt Flour has been carefully sifted to remove just enough of the bran and germ to make it great baking flour that's also nutritious. Use Light Spelt Flour where a lighter touch is preferred-pastries, biscuits, cakes, etc.