Spelt is an ancient cultivar of wheat known for its rich nutty flavor, and is found by some to be more easily digestible than modern wheat. This spring planted Spelt is high in protein and quite versatile. Use this flour in pastries, cakes, cookies, and as a component of pizza dough and breads. The berries are delicious as a cooked whole grain, and when milled, the flour is fine with bran flaking off in larger pieces, which makes it easier to sift. 

Organic Sungold Spelt (contains gluten) grown by Meadowlark Organics in Ridgeway, WI.

Bolted flour is sifted through a fine mesh screen to remove a portion of the bran, while retaining the nutritious germ and energy dense endosperm. Remaining bran particles are full of fiber and produce a light cream colored flour.

Whole Grain flour contains 100% of the wheat - the nutrient dense germ, starch filled endosperm, and fiber rich bran. 

Berries are the unmilled grain seed. These are excellent for home milling, sprouting, or cooking as whole grains like rice. Store berries below 40 degrees for freshness and pest prevention.

Protein Content: 15%
Falling Number: 315

Our flours are stone milled which preserves the rich flavor and nutritional value of the grain. Best within 6 months - refrigerate or freeze for longer storage.