$6.15 – $68.40
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).
“Makes delicious bread. Just an overall great substitute for all purpose flour if you are looking to get more ancient grains in your diet.”
“It makes my sourdough bread so tasty and moist.”
“Good flavor and top quality.”
Related products
-
Emmer Flour
$6.55 – $74.25 Select options This product has multiple variants. The options may be chosen on the product page -
Hard Red Wheat Flour
$5.35 – $57.75 Select options This product has multiple variants. The options may be chosen on the product page -
Pastry Flour
$5.09 – $54.79 Select options This product has multiple variants. The options may be chosen on the product page -
Oat Flour
$6.69 – $75.69 Select options This product has multiple variants. The options may be chosen on the product page
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”.
Nutrition: Spelt flour is a highly nutritious alternative to common wheat, packed with fiber, protein, and essential minerals. Rich in B-vitamins, especially niacin and riboflavin, it supports metabolism and skin health. Spelt’s high magnesium and iron content promote strong bones and improve circulation. Compared to modern wheat, spelt contains more protein and essential amino acids, making it a great choice for those seeking plant-based sources of nutrition. Additionally, its lower gluten content makes it easier to digest for many people who experience sensitivities to regular wheat. This makes spelt flour an excellent option for those looking to enjoy a heart-healthy, high-protein, and easily digestible flour.
Description:
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.
