White Spelt Flour 1kg


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Spelt is an ancient grain that’s similar to wheat in appearance (and is related, botanically, to wheat). Spelt has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavor and can be used in most recipes that call for regular or whole-wheat flour. It has nutritional benefits similar to other whole-grain flours: It’s a good source of fiber and contains micronutrients such as calcium and vitamin E.


Not so long ago, if you wanted spelt flour, you had to purchase spelt kernels and use a kitchen grinder to make your own flour. You can buy products made with spelt, such as crackers, cookies, pasta, and other snacks and foods.



° Rich in fiber

° Rich in calcium and vitamin E


Size: 1kg



Like wheat, barley, and rye, spelt is a gluten grain. Gluten is the protein that gives bread and other baked goods their texture. Since it has gluten, spelt flour can replace whole wheat or whole grain flour in most bread recipes. It’s not identical, though.


The gluten in spelt isn’t as strong as wheat gluten and many bakers find that when making bread with spelt flour, the dough doesn’t rise as high. It helps to add a bit of vital wheat gluten to bread dough made with spelt flour. You can also use spelt flour in traditional sourdough recipes.


For other types of baking, spelt flour works just fine as it is. You can use spelt flour for baking cookies and quick breads, like banana bread, or as a thickener for sauces and gravy.


Whole spelt grains can be cooked and eaten as a side dish or as a cereal. Combine three cups of water with one cup of spelt grains plus a bit of salt and pepper and simmer until the grains are soft. It’s also delicious when topped with berries and a bit of honey for breakfast.



Spelt flour should not be consumed by people who can’t have gluten. Even though the gluten in spelt isn’t exactly the same as wheat gluten, it’s still not suitable for a gluten-free diet. People with celiac disease or non-celiac gluten sensitivity must avoid spelt.


While spelt tends to be lower in total FODMAPs than modern wheat, experts recommend that most spelt products be avoided by people following a low-FODMAP diet to manage gastrointestinal symptoms


Keep spelt flour in an airtight container in a cool, dark place for maximum shelf life. It will keep one to three months at room temperature, or a little longer in the refrigerator. You can also freeze your flour; it will last for up to six months when frozen. If your spelt flour smells rancid, toss it.

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