Manufacturer: Wheat Montana
- Spelt Berries are often used as a substitute for wheat or other gluten containing grains. People that have allergic reactions to regular grains are able to consume spelt. Wheat Montana Spelt is chemical free and GMO free and can be substituted for wheat in nearly all recipes simply by using less liquid or more flour. Spelt contains up to 25% more protein than soft white wheat varieties, but it has a protein level that is the same or less than hard red wheat varieties. It is a rich source of B vitamins and fiber. Since spelt is a species of wheat, it contains gluten.