To make our Flour of Life Spelt Flour, we sprout raw, organic spelt for extra flavor and nutrition, then gently stone-grind it into a sweet, nutty wheat-like flour that many people with wheat sensitivities can eat. Stock up today with this hearty source of protein, fiber, iron, zinc, magnesium, niacin, manganese, phosphorus, and antioxidants!
Ingredients: Organic Raw Sprouted Stone Ground Spelt Flour
-Certified Kosher, Pareve
-Processed in a peanut-free, dairy-free, and soy-free facility
Our 100% raw, organic sprouted spelt flour is packed with magnesium, niacin, manganese and phosphorus and a good source of potassium and vitamin B6. It’s also great for vegetarians and vegans because it’s rich in protein, iron, and zinc. Whole grains like spelt not only help lower LDL cholesterol, they deliver soluble fiber and a range of antioxidants, like phenols, which fight cancer and heart disease and promote healthy cell aging.
Spelt is not gluten-free, but those with wheat intolerance may find it easier to digest than wheat. Spelt flour adds a nutty, slightly sweet flavor to baked and raw treats like pancakes, muffins, pizza crust, and breads. Spelt flour rises well and yields light, fluffy baked goods-- just make sure to use slightly less spelt flour than you would wheat flour because of its high solubility.
Our Better Than Roasted (BTR) sprouting process maximizes the bioavailability of essential vitamins, minerals, and nutrients in our spelt. It also removes bitterness and concentrates flavor, yielding a sweeter, more easily digestible, and more flavorful grain. Read more about our BTR process HERE.
We stone-grind our spelt slowly at low temperatures to further preserve sensitive vitamins and nutrients. After all, that’s how flour was first made! Read more about the benefits of stone-grinding HERE.
FUN FACT! Spelt, like wheat, has been cultivated for millennia, but unlike wheat, it hasn’t been manipulated over the years for higher yields, so it retains the nutritional value of ancient spelt.
Shelf life: One year if properly stored
Storage: Cool, dry, dark area. Sprouted flours can be refrigerated or frozen to extend freshness.