Spelt Flour (certified organic)

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Type
Try this flour in our RECIPES:

Caramelized Banana Bread, 

The Perfect Pancakes,

Whole Wheat Cocoa Brownies.

Spelt, also known as “Dinkel” or German wheat, developed through the spontaneous crossing of the wild grasses (Aegilops squarrosa) and Emmer between 6000 and 5000 BC.

Spelt contains more protein, fats and crude fiber than wheat and also has large amounts of Vitamin B17 (anti-carcinoma). It also contains special carbohydrates which play a decisive role in blood clotting and stimulate the body’s immune system so as to increase its resistance to infection.

With a sweet, buttery, nutty flavor, Spelt is a great inclusion to any bread recipe.

  • Grown in:Teton, ID by Grand Teton Ancient Grains
  • This is an Ancient grain.  Learn more.
  • Available types: Whole Berry, Whole Grain Flour
  • Protein:   13.79% (Protein % is not indicative of an ancient grain's baking performance)  Learn more.
  • Flavor profile:  Buttery, Sweet and Nutty
  • We love it in: Breads (up to 30%), Cookies, Crackers, Pancakes, Pasta, Waffles
Remember! You don’t need a special recipe you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe - our flours are thirsty!

    Customer Reviews

    Based on 73 reviews
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    (72)
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    B
    B. Clark
    Excellent spelt!

    New baker. Loved this stuff! It came out perfect. My wife said it's the best one so far!

    V
    Vanessa Labranche
    Great Quality! Superior Taste

    recently purchased this fresh milled spelt flour from Barton Spring Mills and it is superior to other spelt brands Ive used in the past. This spelt has a nutty tone and works well for substituting 100 percent in certain recipes I made such as yogurt flatbread, muffins and waffles. Will purchase again because of the quality of this organic flour. Thanks Barton Spring Mills!

    G
    Greg Bojko
    Retired baker

    It has a nice taste and light texture.

    B
    Barbara

    Spelt flour is, quickly, becoming one of my favorite flours! I just made fruitcake and buttermilk biscuits with it.

    A
    Addison
    Wonderful

    Wonderful