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
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.
Easy to Digest: Spelt flour contains less gluten than regular wheat flours.
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.
Ratings & Reviews
Good flour for all baking.Elaine, Fenton, MI
Thanks once again.ALVELIA, Lake Isabella, CA
I accidentally ordered Spelt Flour a while ago and had to come up with a recipe that would use it. Bread Machine Spelt & Whole Wheat pizza dough to the rescue! I love that it's a finely ground flour and is ready to use right out of the bag. Speaking of which, the resealable bag is nice, too.Barbara, Melbourne, FL
Fine milled and perfect for cakes, biscuits and all my baking needs. My fav. My husband does balk at the price thoughAnne, Toledo, WA
Spelt Flour. Packaged in the same facility as peanuts, tree nuts, wheat, soy, sesame, and milk products.
Serving size 45g (~1.6 oz.)
|Amount per serving|
|% Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 24g||8%|
|Dietary Fiber 5g||20%|
|Total Sugars 0g|
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice
Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of origin: United States