Organic Spelt Whole Wheat flour is $21.75 for 2 lbs vacuum sealed in a Amber glass jar..
Spelt is believed to have originated around 8,000 years ago, likely in the Caspian region, as a hybrid between wild grasses and domesticated wheat varieties. The flavor of spelt flour is often described as nutty, slightly sweet, and earthy. It has a mild, wheat flavor that is not as strong as whole wheat flour. Spelt flour also has a slightly chewy texture, which makes it a good choice for bread and pasta.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
USDA Certified 100% Organic Spelt Berries (whole grain). Premium, food-grade. Spelt is grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Freshly milled spelt whole wheat flour is great for baking goods because its has the same make up as modern wheat with 42 chromosomes. Spelt’s gluten is robust and has strength. It will rise and have bigger bubbles in the sourdough. However it does have the D Chromosome that causes sensitivity in some people with gluten issues.
Spelt has more iron, manganese, copper, and B vitamins than modern wheat. It tastes nutty and a bit sweet, which improves muffins, scones, and pastries. It can often replace all-purpose or whole wheat flour 1:1.
Organic Spelt Whole Wheat flour is $21.75 for 2 lbs vacuum sealed in a Amber glass jar..
Spelt is believed to have originated around 8,000 years ago, likely in the Caspian region, as a hybrid between wild grasses and domesticated wheat varieties. The flavor of spelt flour is often described as nutty, slightly sweet, and earthy. It has a mild, wheat flavor that is not as strong as whole wheat flour. Spelt flour also has a slightly chewy texture, which makes it a good choice for bread and pasta.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
USDA Certified 100% Organic Spelt Berries (whole grain). Premium, food-grade. Spelt is grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Freshly milled spelt whole wheat flour is great for baking goods because its has the same make up as modern wheat with 42 chromosomes. Spelt’s gluten is robust and has strength. It will rise and have bigger bubbles in the sourdough. However it does have the D Chromosome that causes sensitivity in some people with gluten issues.
Spelt has more iron, manganese, copper, and B vitamins than modern wheat. It tastes nutty and a bit sweet, which improves muffins, scones, and pastries. It can often replace all-purpose or whole wheat flour 1:1.
