When can babies eat Spelt?
From 6 months
Start with: Silky, thin porridge.
Spelt is an ancient grain with a nutty flavor and a impressive nutrient profile. It contains more protein than common wheat and is rich in fiber, manganese, and magnesium. While it does contain gluten, the molecular structure of spelt gluten is different and often easier for sensitive digestive systems to process. It is a fantastic energy source for active, growing babies.
How to serve Spelt, by age
- 6mo
From 6 months: Silky, thin porridge.
Serve as a smooth porridge using spelt flour or finely ground spelt meal. Cook with breast milk, formula, or water until it reaches a silky, liquid consistency. This introduces a complex, nutty flavor early on. Ensure there are no lumps to prevent gagging.
- 9mo
From 9 months: Soft-baked textures or very tender grains.
Introduce spelt in soft-baked goods or 'Spelt-otto.' You can use spelt flour to make unsweetened pancakes or soft bread strips. If using whole spelt berries, they must be soaked overnight and pressure-cooked or boiled until they are completely soft and can be easily smashed between two fingers.
- 12mo
From 12 months: Chewy, tender whole grains or firm pasta.
Toddlers can enjoy spelt pasta, whole spelt bread, or spelt berries in soups. The slightly chewy texture of well-cooked spelt helps develop jaw muscles. It’s an excellent, more nutritious substitute for any recipe that calls for common wheat or white rice.
Choking risk & safe preparation
Moderate choking risk
Whole spelt berries are much tougher than rice. If not cooked until very soft, they pose a choking risk. Always prioritize spelt flour or 'pearled' spelt for younger babies, as it cooks faster and softens more effectively.
Allergen information
This is one of the common childhood allergens. Introduce it on its own and watch for a reaction before mixing it with new foods.
Contains or relates to these allergens:
- Gluten
Nutrition & benefits
Contains a massive 14.6g of protein per 100g, significantly higher than regular wheat. It is exceptionally rich in Manganese, which is vital for bone formation and the metabolism of carbohydrates and proteins.
- Brain Food
Per 100 g
- Energy
- 338kcal
- Protein
- 14.6g
- Fat
- 2.4g
- Fiber
- 10.7g
- Iron
- 4.4mg
- Vitamin C
- 0mg
See all nutrients (23)
Macronutrients
- Energy
- 338 kcal
- Protein
- 14.6 g
- Carbohydrates
- 70.2 g
- Fat
- 2.4 g
Key Minerals
- Iron
- 4.4 mg
- Calcium
- 27 mg
- Zinc
- 3.3 mg
- Sodium
- 8 mg
- Potassium
- 388 mg
- Magnesium
- 136 mg
- Phosphorus
- 401 mg
- Selenium
- 11.7 mcg
- Copper
- 0.5 mg
- Manganese
- 3 mg
Vitamins
- Vitamin A
- 0 mcg
- Vitamin C
- 0 mg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3.6 mcg
- Folate
- 45 mcg
- Thiamin (B1)
- 0.4 mg
Other
- Fiber
- 10.7 g
Source: USDA FoodData Central
Pairs well with
Recipes with Spelt
Frequently asked
Is spelt safe for babies with wheat allergies?
No. Since spelt is a type of wheat, it contains the same allergic proteins. It is not suitable for those with wheat allergies or Celiac disease.
Why choose spelt over regular wheat?
Spelt is less processed and retains more of its natural nutrients. It offers higher levels of minerals like zinc and magnesium, which are often lost during the refining process of modern white wheat.
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