Spelt is an ancient grain, forerunner of wheat, it was already know and grown 9000 years ago. Like buckwheat, spelt is very undemanding for cultivation. It does not need a pesticide treatment, it can also thrive in harsh environment.

Spelt is rich in vitamins, especially vitamins B. It is also rich in minerals such as magnesium, iron, manganese, phosphorus.

Spelt flour

Spelt flour is ground with the slow friction of two stones – with such a procedure we keep the nutrients, aromas and the rich flavour of this wheat.

Spelt flour is similar to wheat flour, but the taste is a bit sweet and has a somewhat nutty taste.

Our flour is grounded from whole grains, which allows the nutrients to be preserved.

Culinary use:

Spelt flour is the most popular substitute for the common wheat flour, which it can fully substitute. We can make bread, pica dough, pastries, as well as pasta and tortillas out of it.

Even though it contains gluten, it can be digested easier than wheat, it is also better solutes in water. In contrast to wheat it has a harder husk, due to which the grounding process keeps more fibres, vitamins, proteins and minerals in the flour.

spelt flour
spelt grits

Spelt grits

Spelt grits can be used the same way as the common wheat grits. You can add it early in the morning to your breakfast, make spelt dumplings for lunch or treat yourself to a spelt soufflé in the evening.

Spelt groats

The groats are a great alternative to rice for spelt ‘risotto’, you can add them to soups, stews, salads or prepare sweet dishes out of it.

Spelt groats are cooked the same way as rice, just a bit longer. You pour it into boiling water and cook for 45 minutes on a lower temperature. They won’t overcook, even at the end it stays a bit harder than rice.

Did you know?
  • Gluten intolerant people should avoid spelt and products made out of spelt, because its grain contain the protein Gluten.
  • Its husks are highly valued as filling for pillows, and spelt straw is among the most sought after in thatching.

In order to preserve all the quality nutrients in the flour, groats and groat, and to extend its expiration date, proper storage is of utmost importance. Flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.

To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.