This flour contains a larger portion of the grain and produces a light-brown coloured bread. It is slightly coarser ground than the plain white one and so ideal for bread making and mixing with rye.<br /><br />Spelt flour is naturally high in fibre and has higher protein levels than wheat, more B complex vitamins and both simple and complex carbohydrates. It has a nuttier and slightly sweeter flavour and contains more protein than wheat. Spelt contains gluten so it is not suitable for people with coleac disease, however, spelt is easier to digest, which means that people who are allergic to wheat may be able to tolerate spelt.