Organic Spelt wheat berries are sold for ~ .38 cents per oz. or $6.12 per lb.
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.
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.
Spelt has a stronger gluten structure compared with Einkorn and Khorsan but still weaker than modern wheat. Its gluten structure is more fragile and water-soluble than conventional wheat, many people find it easier to digest.
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 and many people find it easier to digest.
Organic Spelt wheat berries are sold for ~ .38 cents per oz. or $6.12 per lb.
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.
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.
Spelt has a stronger gluten structure compared with Einkorn and Khorsan but still weaker than modern wheat. Its gluten structure is more fragile and water-soluble than conventional wheat, many people find it easier to digest.
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 and many people find it easier to digest.
