Organic Spelt Flour


Spelt is an ancient grain that can be traced to about 5,000 BC. Today, in the United States, spelt takes its place in the forefront of an emerging, strong interest in ancient grains. This interest is driven, in part, by a preference for the old ways.

The ancients ate grains produced in small batches; their daily diets included lots of lower-gluten carbohydrates with higher nutrient qualities and perhaps, fewer negative reactions to additives in the growing of their everyday food choices.


Our spelt flour is Pennsylvania-grown and milled. Spelt is sometimes tolerated by people who have wheat allergies and it is often the preferred flour by those who avoid wheat products when possible. The hard coating around Spelt needs to be de-hulled; an extra step is required in the milling process making spelt a more expensive flour than other wheat flours. This hard covering, the protective coat of bran, seems to protect spelt during its growing stages.



At Daisy's Annville Flouring Mill, we remove the bran and germ from the spelt grain and create plain, white Daisy Organic Spelt Flour. Then we crush the bran and germ and we recombine them to make Daisy Organic Whole Grain Spelt Flour.


White Spelt Flour

Daisy Spelt Flour has a medium protein level – often a little higher than our Pastry Flour. Savvy bakers often mix Daisy Pastry Flours and Daisy Spelt Flours to gain the best qualities of each variety of grain. Spelt creates sticky dough with an unusual, nutty taste.

Daisy Organic Spelt Flour is certified 100% Organic and Kosher, and is not bleached, bromated, or enriched. Its medium protein levels make it especially useful in any recipe calling for all-purpose flour such as breads, cookies, pies, pretzels, donuts, and other pastry products.

Analytics

  • Unbleached & Unenriched
  • Typical Analysis* * Average Specifications; may vary with each lot number
  • Flour Protein 8.0– 13.0%
  • Flour Moisture Approx. 13%
  • Flour Ash 0.55



Whole Grain Spelt Flour

The full kernel of the spelt berry is rich with the full spectrum of nutrients, especially minerals, vitamin B3, and that elusive quality: protein. By a small margin, the Whole Grain Spelt Flour contains a bit more protein than the more refined white Spelt Flour. That’s because we crush and then re-combine the whole spelt berry for the Whole-Grain Spelt flour.

The unusual and wholesome flavor to Whole Grain Spelt stands out in pasta. Spelt Flour can also be used to make heavy, old-fashioned, European-style bread. The flavor is described as nut-like, crunchy, of the field, and full of fiber.

Analytics

  • Daisy Organic Whole Grain Spelt Flour
  • Unbleached & Unenriched
  • Daisy Organic Whole Grain Spelt Flour is certified 100% Organic and Kosher, and is not bleached, bromated, or enriched.
  • Typical Analysis* * Average Specifications; may vary with each lot number
  • Flour Protein 8.5 - 13.00%
  • Flour Moisture Approx. 13%
  • Flour Ash < 1.4