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Spelt Flour

Whole Grain
Vegan
$0.00

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In stock

SKU: MTX2513

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Spelt Flour is 100% stone ground from a delicious, easily digestible grain that is a primitive relative of modern day wheat. This whole grain flour can be used in most recipes calling for wheat flour, and is a good source of fiber.

Details

Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages. Our whole grain Spelt Flour is freshly milled on cool and slow turning, century-old stone-buhr millstones. Spelt has a unique nutty flavor and, because of its high water solubility, its vital nutrients are quickly absorbed into the body.

Spelt has never been hybridized, so it has retained many of its original characteristics from antiquity, including complex flavor and whole-grain nutrition. Spelt is unusual because it can be more easily digested than other forms of wheat, and some people with wheat intolerances may be able to tolerate spelt; however, spelt is not gluten free. High in fiber and a good source of iron and manganese, our spelt flour is incredibly nutritious.

Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour, especially yeast and quick breads. Spelt flour makes excellent pasta, cookies and other baked goods.

To Your Good Health

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Whole Grain

    This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Stone Ground

    Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.

5 Reviews For "Spelt Flour"

  1. Beautiful flour and results, is going to replace whole wheat flour in 100 year old family recipe.

    by Grampy on 12 Wed,2015

    Rating

    My granddaughter(9) is my baking partner, and we read the information on the Spelt flour package and decided to give it a try on our "Grandma Bread" recipe. The name comes from my Mom's side of the family and the bread has been a part of the families' lives for over 100 years.
    The result from using the Spelt flour; E-mails are flying across the web through a large number of family computers, from Iowa to the Carolinas to Texas and Oregon and all about. The ancient grain will become the prime ingredient in recipe boxes all over the country (An Sweden where the family tree has roots) Thanks to your milling family for doing things "old school"
    Tim Hade
    Iowa Boy
    P.S. Should be noted the original recipe called for Red Mill whole wheat flour.

  2. I will never used whole wheat flour again!

    by Kater on 09 Sun,2015

    Rating

    This spelt flour is amazing! It is so much more flavorful then whole wheat flour. It has a complex, nutty, slightly sweet taste that I use in everything! It makes great scones, tortillas, breads, anything that calls for wheat. Make sure you read up on it, there are a few things you should keep in mind when baking items that require you to create gluten bonds. From my experience, it generally takes less liquid to get your dough to the right consistently, and you have to be a little more aware of your kneeding time in order to keep your baked good from getting crumbly (there is a sweet spot). It is worth paying a little more attention for the massive payback in flavor! This was my best impulse buy in a long time (8 bags ago).

  3. Wonderful!

    by amy on 03 Mon,2015

    I used this in a vegan chocolate chip cookie recipe which called for half spelt flour and half wheat flour and it came out fantastic!this is my first time using spelt flour!

  4. Will be my special go to flour .

    by Jackie on 08 Wed,2012

    Made your muffin recipe with brown sugar and it was good with jelly or jam. The second time I made the muffins I used honey and added chopped dates. Wow that made the muffins super delicious. My husband raved about them all day. Will be making them this weekend when daughters and grandsons are here.

  5. So useful, good substitute.

    by StephySan on 08 Sun,2010

    I use the spelt flour in place of wheat flour in recipes and it's perfect!

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Rating

Nutritional Facts
Serving Size: 1/4 cup (30g)
Servings Per Container: 22
Amount Per Serving % Daily Value
Calories 120
Calories from Fat 10
Total Fat 1 g 2 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 1 mg 0 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 4 g 16 %
Sugars 0 g N/A
Protein 4 g 8 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 8 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients whole grain spelt (wheat)

*Manufactured in a facility that also uses tree nuts, soy, wheat, and milk

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