A bread that wasn’t gluten-free caused a dustup with gluten-free customers over the weekend. Here’s the catch: The bread’s label doesn’t claim that it’s gluten-free. What the Dave’s Killer Bread ...

Most types of breads you buy, whether from the grocery store or your local bakery, use wheat flour. Wheat flour may be common today, but did you know that this wasn’t always the case? Before the wheat ...

After comparing 90 varieties of spelt with 9 varieties of modern, common wheat, a study by the UCO concluded that the marked heterogeneity characterizing the nutritional compounds of the different ...

Spelt (Triticum spelta) is an ancient grain that’s popular among health-conscious consumers both as a cooked whole grain and an alternative to regular wheat flour. It’s usually farmed organically and ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. If you are ...

Spelt is a whole grain that has been commercially grown in Europe for thousands of years. It’s called farro in Italy and dinkel in Germany. Until the Third Reich outlawed its cultivation to force ...

After comparing 90 varieties of spelled with 9 varieties of modern common wheat, a UCO study determines that the significant heterogeneity in the nutritional compounds of the different varieties ...

Spelt wheat market is expanding, offering manufacturers a solution for clean-label, health-focused, and sustainable products with strong growth potential. NEWARK, DE, UNITED STATES, August 26, 2025 ...

To try Sam's recipe for sourdough bread made with spelt flour and flax seeds, click here. Imagine if Matisse limited himself to one color. His paintings wouldn't be quite so beautiful. It's the same ...

Spelt is an ancient cereal grain that while native to southern Europe has been widely grown in Europe. It declined in popularity during the 19th century, but it’s now making a comeback as a health ...