WEIGHT : 500GM*USA

 

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.

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.