Spelt Flour


Spelt is an ancient variety of wheat and can be used in many recipes.

All of our flour is 100% whole grain, USDA organic, and GMO free. It is ground in small batches on a traditional stone mill. Choose between Sprouted or Natural (unsprouted).

“It makes my sourdough bread so tasty and moist.”

“Good flavor and top quality.”

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Flour Profile

Species: Triticum spelta

Flavor: Rich, nutty, balanced

Fun fact: Spelt was a key component in ancient Roman cuisine; legionaries are said to have called it their “marching grain”.

Spelt is a noble ancestor to 21st century wheat. It is perhaps the easiest ancient grain to incorporate into the modern kitchen, boasting a wide range of culinary applications. Try it in scones and biscuits, cookies and bars, or dinner rolls and sourdough. Thanks to its lower gluten content compared to modern hard wheats, many with wheat sensitivities experience fewer issues with spelt. It yields a tender crumb; mild yet flavorful with creamy, nutty, and slightly acidic notes.

Along with the other farros (einkorn & emmer), spelt was one the the very earliest agricultural wheats, with evidence that shows it in cultivation for thousands of years. It likely originated in Western Asia, and was popular in Europe for many centuries. It has only been grown in North America since the 1890s, but has gained a fair bit of traction thanks to its unique combination of health benefits, flavor, and ease of use.

Featured Recipes

Spelt Bread

Spelt Bread

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