Stone Ground Organic Whole Spelt Flour – 5, 10 & 50 lb bags
Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour.
Spelt is renowned for its health benefits but also delivers a mellow nutty flavor. Use in place of ordinary wheat for breads and pasta. This whole spelt sourdough bread recipe is a favorite of ours.
Milled Fresh — Our spelt flour is milled fresh upon order. We use granite stone mills and mill at low temperature within a day or two of shipping. Your flour arrives as fresh as possible, retaining maximum nutritional value and flavor.