Stöber Mühle Light Coloured Spelt Flour

Spelt has been used since the age of the ancient Egyptians and is one of the oldest types of grains in the world. Spelt grain is not exposed to air after it's harvested like wheat is, as it has a natural hull.

It is extremely time-consuming to process spelt grains, which is why there aren't many mills that process spelt nowadays. The very complex process involves carefully peeling the grains out of their husks.

Note:

• People who do not respond well to normal wheat products often prefer foods with spelt. Spelt can be used as a good alternative to normal wheat flour, but it is not gluten-free! Spelt is generally better tolerated than wheat by people who are not gluten-intolerant. Spelt is easier on digestion due to the protein composition of the grain. It is a misconception that spelt contains less gluten than normal wheat products.

Tip:

Since spelt flour absorbs more liquid than other types of flours, it is necessary to add more liquid than you would to conventional wheat flour recipes. You should also make sure your dough has enough time to rest.

Spelt flour can be used to make pastries, waffles, baked goods and much more!