NEW! Spelt Flour

Spelt Flour is what you reach for when whole wheat flour feels too heavy and All Purpose feels too familiar. Sweet, nutty, and tender, it's the ancient grain that bakes like a modern one. An ancient grain still beloved in Germany and Switzerland as "Dinkel," spelt outlasted empires thanks to a flavor worth the extra work it takes to mill. We mill ours whole grain and unsifted: bran, germ, and all. The result is a warm, toasty depth and a tender crumb that shines in sourdough loaves, pancakes, muffins, and even handmade pasta. Swap it 1:1 for All Purpose in cookies, quick breads, and pancakes. In yeasted or sourdough loaves, start at 50% and work up from there. Or go all in with our new 100% Spelt Sourdough recipe by Sarah Owens. Ancient Grain | Stone Milled | Non-GMO | Whole Grain