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Spelt Flour (certified organic)

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 60 reviews
    Erline Towner
    Tasty Spelt

    I’m a new at this , baking 1x a week. I’m slowly adding more Spelt snd less regular wheat . The last batch got great reviews from a friend who could taste the richness in flavor better. I’ll keep using more Spelt each time until I can replace all the regular wheat, if that will work.

    Nils Juul-Hansen
    Love this

    I use it as a substitute for wheat in my rye bread recipe

    Craig Knapp
    Love the spelt flour

    It was delivered super fast and I love the taste in the bread sticks I made from it.

    A fan

    Your spelt flour is incredibly flavorful and bakes very well in all recipes I have used including using 1/2 spelt and 1/2 APF in recipes calling for APF.

    Kathleen Arnold
    Wonderful flavor

    I discovered whole spelt flour several years ago, and have used it as much or more than whole wheat flour to add to my baked goods. After realizing that Barton Springs products were milled to order, I decided to try the spelt flour. The aroma and flavor really added to my bread.