Sifted Spelt Flour
Sifted Spelt Flour
Flourist Sifted Spelt Flour is milled from organically grown Spelt Spring wheat from Assiniboia, Saskatchewan. Use our sifted spelt flour instead of all purpose flour to increase flavour and nutrition. Add it to muffins, cakes or pancakes!
Our Organic Sifted Spelt Flour has an extraction rate of 66%.
Spelt is an ancient grain that was popular in Europe for centuries, especially in Germany, where it has been grown since 4,000 BCE and was by far the dominant wheat variety until the end of the 19th century.
As modern farming techniques arose in the 20th century, Spelt farming fell out of common practice around the world. This is because Spelt grains have a hard outer shell that must be removed before milling or cooking. But a renewed interest in ancient grains and their nutritional value has once again made it economical for farmers to plant Spelt.
Long prized for its very high protein content, Spelt lends a nutty aroma and flavour and soft, airy feel to breads and other baked goods.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour. The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
These products are always fresh and delicious Love baking with these flours.
I love all the flours l have used from your store. My baked goods are tasty and my bread made from you your sifted spring wheat makes amazing loads of sourdough bread. So happy l heard about you. My go to for flour now... Wish l could order stuff from your store and bakery but live in Ontario.
from pastry to bread, this one works great. I really like the sweet flavour of spelt. I always combine it with whole wheat spelt or whole wheat einkorn (about 30% whole wheat)
Excellent quality and my baking is wonderful for using it.