Spelt Flour—Stoneground


by Anita's Organic Mill (Size—1 kg)

Spelt, an ancient wheat species, has been cultivated since 5,000 BC. Yet, there has been very little breeding of the grain. As such, it has carried with it the wonderful characteristics that make it possible for some wheat intolerant people to eat it. The gluten strength in spelt is much lower than wheat and therefore easier to digest. Spelt is an excellent source of manganese and a good source of niacin, copper, phosphorus, protein, and fibre. Spelt flour can substitute for wheat flour in many recipes, with a few minor adjustments. The starch in spelt is more soluble than wheat and recipes containing spelt flour will frequently require less water.

Anita's Organic Mill, family owned and operated for 15 years, works closely with the best organic farmers in British Columbia and the Canadian Prairie provinces. They are committed to the highest artisan-quality Certified Organic and Kosher grains, fresh whole-grain stone-ground and all-purpose flours, ancient grains, cereals, and mixes. From sourcing grains solely from farms using sustainable, organic agricultural practices to packaging with eco-friendly materials, caring for the environment is a top priority.