Our 100% Whole Spelt is one of our most popular types of flour. Spelt grows tall and has a hull, just like its older siblings. Spelt, however, performs much better in bread baking applications. It develops a stronger gluten network that will give your Spelt bread greater volume. Coarse Whole Spelt is a great substitute for coarse whole wheat flour in bread making. Spelt has similar baking characteristics as wheat but can be a healthier choice. Spelt is more water soluble than wheat which makes spelt easier to digest. Best kept in a cool, ventilated place for up to 6 months.
