Spelt is an ancient variety of wheat known for its rich nutty flavor. With a lower gluten content, some find spelt to be more easily digestible than modern wheats. Use spelt in pastries, cakes, and cookies, and as a component of pizza dough and breads.
Our Bolted Flour is sifted to remove 75% of the bran. Stone-milled flour contains all of the oils and nutrients of the whole wheat kernel, and because it does not contain any preservatives, it has a shorter shelf life than industrially produced flour. Savor it, use within 3-6 months, and ideally keep all stoneground flours in the fridge or freezer.