What it is
Spelt is an ancient variety of wheat that's been cultivated for thousands of years. The grain is milled into flour that retains more of its natural nutrients and has a distinctive nutty flavor that's milder than regular whole wheat flour.
Flavor and texture
Spelt flour has a pleasantly nutty, slightly sweet flavor that's less bitter than whole wheat flour. It creates baked goods with a tender, fine crumb and lighter texture than you'd expect from a whole grain flour.
Best uses
Excellent for bread baking, muffins, pancakes, pizza dough, and pastries. You can substitute it cup-for-cup for regular flour in most recipes, though you may need slightly less liquid since spelt absorbs moisture differently.
Storage & freshness
Store in an airtight container in a cool, dry place away from light and heat.
| As purchased | 2-4 weeksexposed to air and light in bulk bins |
| Sealed (pantry) | 3-6 monthsif kept airtight in cool, dry place |
| Refrigerated | 8-12 monthsin airtight container |
| Frozen | 1-2 yearsin airtight container or freezer bag |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Spelt flour contains natural oils that can go rancid faster than refined white flour, especially in warm conditions.
Cooking tip
Don't overmix spelt flour batters and doughs - spelt's gluten is more delicate than modern wheat, so gentle handling will give you better texture in your finished baked goods.
Interesting note
Spelt is one of the oldest cultivated grains, with evidence of its use dating back over 9,000 years, and it was a staple food in ancient Rome and medieval Europe.