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Spelt Flour

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Our spelt flour is made from stone ground spelt, a grain very similar to wheat. Spelt flour is a perfect substitute for wheat flour in breads, cakes, pastries, pasta, and pancakes.

This tasty grain has been cultivated in Iran since 5000 BC and was a staple grain in Medieval Europe. Recently, spelt has become popular for its nutritional benefits, its ease of cultivation (it requires less pesticides than wheat), and its sweet, nutty flavor. Spelt flour has the richness of wheat flour with an additional toasty flavor! And spelt flour’s high fiber and protein content are an added bonus.

Using Spelt Flour

Since spelt contains slightly less gluten than wheat, its easiest to use in recipes that don’t require rising. Banana spelt flour muffins, anyone? Spelt flour also works beautifully in pie crusts, adding a unique flavor that particularly complements pumpkin and sweet potato.

When using spelt flour for baking bread that requires rising, replace up to 50% wheat flour with spelt flour. This ratio will give you the great nutty flavor of spelt without compromising the structure of the bread. Since spelt isn’t gluten free, baked goods made from spelt flour will retain their delicious chewiness.

Tips: Because spelt is more water soluble than wheat flour, when you substitute 100% spelt flour for wheat flour, cut down the liquid by 3/4. Also, because spelt flour has less gluten, be careful not to over mix. There are about 4 cups of spelt flour in every pound.

Spelt Flour Health Bits & Bites

  1. High in Fiber: One serving of spelt has 12% of your daily recommended value of fiber. A study published in the American Journal of Gastroenterology found that eating foods high in fiber such as spelt may help women prevent gallstones. In the study, women who consumed the most fiber rich foods had a 13% lower risk of developing gallstones than those who ate the least fiber rich foods.

  2. Easy to Digest: Spelt flour contains less gluten than regular wheat flours.

  3. Nutrient-Rich: Because the germ and bran are left intact in spelt flour, this flour is an excellent source of manganese, phosphorous, vitamin B3, magnesium, and copper. One cup of spelt flour has 62% of the recommended intake of manganese, a mineral that may help prevent high cholesterol and hypertension.

Customer Reviews

4.8 out of 5 stars!
5 star
66.7%
4 star
33.3%
3 star
0%
2 star
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1 star
0%
May 27, 2017
This makes a very nice dark and dense bread. Reminds my husband of bread in Germany. I like, too.
, East Providence, RI
April 12, 2017
Good product, makes good bread!
, Mesa, AZ
April 25, 2016
Great flour makes great bread!
, Mesa, AZ
March 24, 2016
Great Product for bread making.
, Mesa, AZ
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Ingredients

Spelt Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts

Serving size 45g (~1.6 oz.)

Amount per serving
Calories160
Calories from Fat9
%DV
Total Fat1g1%
Saturated Fat0g0%
Cholesterol0mg0%
Sodium4mg0%
Total Carbohydrate29g10%
Dietary Fiber4g20%
Sugars0g
Protein5g
Vitamin A0%
Vitamin C0%
Calcium15%
Iron4%

More Info

Store in a cool dry place for up to 1 year. It is ok to refrigerate.

Country of origin: United States

ID: 7171

Found In

Flours (51)