Our Organic Sprouted Spelt Flour begins with spelt that is organically grown in Ontario, Canada. The whole spelt kernel goes through a slow soaking and sprouting period to enhance its taste and texture, reduce phytic acid, and make it easier to digest. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter flour with a low glycemic index. Next, we carefully dry the sprouted grains to preserve these beneficial changes. Lastly, we finely stone grind the whole sprouted wheat kernel, resulting in a flavourful, nutritious, 100% whole grain sprouted flour.

Although it is in the wheat family, sprouted spelt has its own distinct rich, nutty, slightly sweet flavour. This ancient grain is nutritious, versatile and light, so it doesn't weigh down baked goods.

Try sprouted spelt flour in sourdough, yeasted bread, rolls, pancakes, pie crust, biscuits, muffins, cookies and more! When baking, it behaves similarly to whole grain or whole wheat flour. You can swap 1:1 for unsprouted spelt or wheat flour, but you may need to add extra liquid. Spelt also has slightly less gluten than wheat, so you may need more leavening in recipes that require gluten to rise (like sourdough or yeasted bread).