I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.