Freshly ground on stones, this non-hybrid primitive relative to our present wheat, dates more than 9,000 years. Spelt has a unique nutty flavour and because of its high water solubility, its vital nutrients are quickly absorbed into the body. Can be used in most recipes calling for wheat flour, specially yeast and quick breads. Can generally be tolerated better for those who are wheat sensitive.
Organic whole grain spelt (wheat)
Certified by USDA