Spelt is an ancient grain that can be traced to about 5,000 BC. Although it is still part of the wheat family, Spelt is sometimes tolerated by people who have Wheat allergies and it is often preferred as a flour by people who avoid wheat products when possible.

Daisy Spelt Flour has a medium protein level – often a little higher than our Pastry Flour. And our Spelt Flour is an all-Pennsylvania product, from field through the mill. Spelt creates a sticky dough with an unusual, nutty sort of taste. If you are a beginner at baking, try Spelt in recipes that can be patted into place without requiring a lot of handling or shaping. Pizza, for example.