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Spelt Flour

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January 1 - December 31

Harvest Period

N/A - N/A

Once commonly grown in North America, spelt was replaced at the beginning of this century by modern wheat varieties that were more suited to the high volume production techniques still used on most Canadian farms.  Due to its nutty taste and natural resistance to pests and disease, spelt products are once again gaining popularity among manufacturers, bakers and consumers across the country.


Spelt flour should be kept in the refrigerator to best preserve its nutritional value.

Nutritional Information

Spelt is naturally high in fiber, and contains 10 to 25% more protein than common varieties of commercial wheat. It is also higher in B complex vitamins, and both simple and complex carbohydrates. Mucopolysaccharides are a special carbohydrate found in spelt that are important in blood clotting and stimulation of the immune system. Spelt is also a very good source of manganese, and a good source copper, iron and magnesium.

1/4 cup (30g) of whole spelt flour provides 90 calories, 0g fat, 21g carbohydrate, 4g dietary fibre, and 3g protein.

How to Use

Spelt flour can be used in place of hard or soft whole wheat flour in many products (breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles). The starch in spelt is more soluble than wheat, so substituting spelt flour will frequently require less liquid in the recipe than when using wheat flour. Doughs and batters will also benefit by a resting period (half an hour to overnight) to allow moisture to be absorbed and gluten to develop.

The gluten in spelt is more fragile than in durum wheat, creating breads that donít rise as high as traditional wheat breads.


Whole Spelt Flour is the whole grain, containing all the bran and germ, which has been milled into flour.

Unbleached (Light) Spelt Flour has about 40% of the bran and germ removed for lighter baking results.