Spelt Flour (Whole Grain)


Whole Grain.

Spelt is an ancient wild grain and is related to wheat. Spelt contains high fiber which is important for good digestion and has a moderate effect on blood sugar. It contains niacin which is required for proper brain function, also contains manganese, phosphorus, magnesium, zinc, and iron.


26 in stock



Spelt also contains Gluten protein, the gluten in spelt has a different natural molecule make-up than modern hybrid wheat. The content and character of gluten in spelt has not been altered from its natural state, it is more fragile and more water-soluble, which make it easy to digest. The gluten in Spelt flour is more fragile than wheat flour.  Whereas wheat flour needs to be mixed and kneaded for a while to strengthen the gluten, you need to be much gentler with spelt flour taking care not to over-mix or over-knead.  Over-mixing may result in too a crumbly texture. Also because of the fragile gluten, products baked with spelt flour do not rise as high as those that use wheat.


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