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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.
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.
Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We mill fresh within a couple days of shipping. We recommend keeping your flour in airtight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
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