Our spelt flour has a nutty and slightly sweet flavor that lends itself nicely to cookies, pastries, and pasta.
**For this season’s crop of spelt (2017) we recommend mixing the flour at a 50/50 ratio with a high protein wheat flour (e.g., Glenn or Warthog) as the falling number was low due to a wet growing/harvest season. When mixed, the flavor and quality of the spelt will shine through in breads, pizza dough and pastries. Currently offered as a bolted/sifted flour only.
As-Is Protein: 14%; Falling Number 147
All of the grains used for milling are non-GMO and grown here at the farm.
**Please note, all of our grains are processed with the same equipment that processes wheat and may contain wheat.**