Our Organic Spelt Flour is made with spelt berries grown on Brian Anderson's Farm in Othello, Washington. The berries are stone-milled into flour by Camas Country Mill in Eugene.
Nutty and slightly sweet flavor, spelt is high in protein and nutrients. Due to its particular gluten, spelt does not rise as high in baked goods as wheat, but is easier to digest.
This is a whole grain flour which is ideal for making pastas, denser breads, cookies and pancakes. In working with spelt its best not to over-mix.
Best kept stored in the freezer or refrigerator until ready to use.
Used for low-gluten breads.
- Origin: Washington
- Storage: Store in a cool, dry place in an airtight container
- Shelf life: Best if used within 3 months of Julian date
- Ingredients: Organic Winter Spelt
- Allergens: Wheat