Spelt vs. Modern Wheat: What Makes Spelt Special?

Spelt: The Overachiever

Spelt (Triticum spelta) is an ancient relative of modern wheat that's been around for over 7,000 years. It was a staple in Europe during the Bronze Age, fell out of favor when modern wheat took over, and is now making a comeback because people realized it's actually better.

What makes spelt different:

Higher protein: Spelt has over 18% protein compared to modern wheat's 10-15%. More protein means better structure in baked goods and more satiety when you eat them.

More minerals: Spelt is particularly high in zinc, iron, and manganese—minerals that are essential for immune function, energy production, and bone health.

Better for blood sugar: Spelt contains phytochemicals like phytic acid that help regulate blood glucose levels and improve insulin sensitivity. Translation: less of a sugar crash after you eat it.

Complex flavor: Spelt has a nutty, slightly sweet flavor that modern wheat just doesn't have. It's more interesting to eat, which is the whole point of baking.

Lower gluten, different structure: Spelt has gluten, but it's more fragile than modern wheat gluten. Some people find it easier to digest (though again, not safe for celiacs). In baking, this means you get tender, delicate crumb rather than tough, chewy texture.

What research says:

Studies have linked spelt consumption to reduced risk of cardiovascular disease and certain cancers. It's also been shown to have antioxidant properties that protect against chronic hyperglycemia. Basically, it's doing more than just filling you up.

How we use spelt at Ollin:

Our Golden Hour Yellow Cake Mix features spelt alongside TAM 105 wheat. The spelt adds richness and a subtle nuttiness that makes the cake taste like it came from a bakery, not a box. It also contributes to that tender, melt-in-your-mouth texture that people always comment on.

Spelt isn't a trend ingredient. It's what wheat used to be before we bred all the good stuff out of it.