Bob's Red Mill Spelt Flour (NOT Sprouted)

Bagley Farm's(manufactured by Bob's Red Mill)

$ 5.65

Savor the whole grain goodness of spelt, an ancient relative of durum wheat that originated in the Near East over 8,000 years ago. This heirloom grain later spread throughout Europe, becoming especially popular in Germany, where it was farmed throughout the Middle Ages. Our whole grain Spelt Flour is freshly milled on cool and slow turning, century-old stone-buhr millstones. Spelt has a unique nutty flavor and, because of its high water solubility, its vital nutrients are quickly absorbed into the body.

Spelt has never been hybridized, so it has retained many of its original characteristics from antiquity, including complex flavor and whole-grain nutrition. Spelt is unusual because it can be more easily digested than other forms of wheat, and some people with wheat intolerances may be able to tolerate spelt; however, spelt is not gluten free. High in fiber and a good source of iron and manganese, our spelt flour is incredibly nutritious. 

Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour, especially yeast and quick breads. Spelt flour makes excellent pasta, cookies and other baked goods.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles

  • Whole Grain

    This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Stone Ground

    Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.