Spelt is a traditional or ancient grain related to wheat. This is a whole grain flour with larger bran flakes, milled to a fine granulation. It has a mild, nutty, slightly sweet flavor and produces a light delicate texture in baked goods (like a pastry flour). There are also some reports that spelt has more easily digestible gluten proteins.
This product is produced in 2lb and 25lb bags.
Used for: Cakes, pasta, pancakes, pie crusts, pastries, can be used instead of “whole wheat” in most recipes, 100% spelt pan loafs, great addition to whole grain breads
Grains: Spelt