Spelt Whole Grain Flour

Spelt Whole Grain Flour


About this grain:

Spelt originated in Southern Europe and has been used for millennia. It remains popular today as a specialty grain due to its mild nutty flavour and superior digestibility, but was favoured for thousands of years as a humble peasant staple.  

What to make with it: Muffins, pancakes, sourdough bread (use in combination with a higher gluten flour like Red Spring Wheat)

Protein: High

Gluten: Low

Grown: Sonset Farm, Inverary, ON