Spelt Flour is 100% stone ground from a delicious, easily digestible ancient grain that is a primitive relative of modern wheat. This whole grain flour can be used in most recipes calling for all purpose flour or whole wheat flour, including bread, cookies, muffins and waffles. Spelt flour is also a good source of fiber.
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Spelt flour has a mild flavor that is nutty and slightly sweet. The light texture means your baked goods won’t be heavy or dense, making whole wheat spelt flour a welcome addition to all kinds of recipes. Because it is part of the wheat family, spelt flour does contain gluten, but some people with a wheat allergy or gluten sensitivity report that wheat flour made from spelt grain is easier to digest.
Our spelt flour is a good source of fiber, and one 1/4-cup serving provides 5 grams of protein. The gluten in spelt flour produces delicious yeast bread, and it can be used to replace wheat flour to create homemade pasta. Interested in baking with spelt flour? Start by replacing 25% of the wheat flour called for in your recipes. You can generally substitute up to 50% of the regular wheat flour in many recipes for baked goods with our spelt flour.
In ancient times, spelt (triticum spelta) was thought to be a gift to the Greeks from Demeter, goddess of the harvest. Early evidence indicates that the history of spelt stretches back to fifth millennium BC in the Near East. It was an extremely important crop in Europe during the Bronze and Iron Ages, spreading widely in central Europe and especially southern Germany and Switzerland. This may be because the durable husk made it an ideal grain for cold climates, as well as easy to store.
While spelt came to the United States in the late 1800s, it was replaced by common wheat in the 20th century. However, the artisanal and organic movement revived interest in spelt, and spelt flour is widely used in the making of breads, crackers and other baked goods.
Try the alternative to wheat that produces some of the most tender and delicious baked goods you’ve ever tasted! And explore our wide variety of baking options—including both wheat-based and gluten free flours—from our 100% stone ground whole wheat flour to our ivory wheat, whole wheat pastry, coconut, almond and tapioca flours.For optimum freshness, store in a cool, dry place—preferably in the freezer or refrigerator after opening. Be sure to browse our organic spelt flour as well!
Garbanzo flour‚ also known as gram flour, chickpea powder and cici bean flour‚ is popular in Middle Eastern and Indian cooking and baking. Use it in dishes like falafel, hummus, socca, farinata, papadums and pakoras. It is also a wonderful ingredient for gluten free baking. Try it in crackers, pizza crusts, and breads. Garbanzo bean flour also works well in cakes or quick breads with strong flavors like chocolate and pumpkin. It can also be used to thicken soups, sauces or gravies. Use garbanzo bean flour to replace up to 25% of the flour in your baking to increase protein and fiber.
As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified Kosher by OK Kosher Certification of Brooklyn, New York.
This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.
All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it does not include eggs, dairy or honey.
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.