An ancient grain, spelt is closely related to Emmer. It was first cultivated near Jericho on the modern day west Bank between 10,200 and 8,800 BC. By Roman times, spelt's popularity streached across Europe and the flour is prized for its unique nutritional and baking qualities. Today, spelt grain is still found growing in the remote mountainous regions of Europe.
Attributed with many dietary benefits, spelt may be of interest to some people who have wheat allergies but like wheat, spelt contains gluten. Our white spelt flour produces a wonderful, nutty flavoured white bread and can be used as an all purpose flour for pasteries, cakes and sauces.