Spelt Flour (certified organic)

Barton Springs Mill Verified independent store

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Try this flour in our RECIPES: Caramelized Banana Bread, The Perfect Pancakes, Whole Wheat Cocoa Brownies. Spelt, also known as “Dinkel” or German wheat, developed through the spon taneous crossing of the wild grasses (Aegilops squarrosa) and Emmer between 6000 and 5000 BC. With a sweet, buttery, nutty flavor, Spelt is a great inclusion to any bread recipe. Grown in: Teton, ID by Grand Teton Ancient Grains This is an Ancient grain. Learn more. Available types: Whole Berry, Whole Grain Flour Protein: 14% (Protein % is not indicative of an ancient grain's baking performance) Learn more. Flavor profile: Buttery, Sweet and Nutty We love it in: Breads (up to 30%), Cookies, Crackers, Pancakes, Pasta, Waffles Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe - our flours are thirsty! Show more