A Grain From Antiquity. Whole Grain • Stone Ground. Friend of the Heart. All Natural. Kosher. Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9000 years. Spelt has a unique nutty flavor and because of its high water solubility its vital nutrients are quickly absorbed by the body. Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour - especially yeast and quick breads.
(4 reviews) 4
Rating breakdown4 reviews
4 out of 4(100%)customers recommend this product.
Customer reviews for Bob's Red Mill Spelt Flour -- 48 oz
Review 1 for Bob's Red Mill Spelt Flour -- 48 oz
December 29, 2012
"I use this to make lunch pancakes. Mix with eggs, scallops, shrimps, shredded cabbage, and any left over with the flour."
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Review 2 for Bob's Red Mill Spelt Flour -- 48 oz
fromSaint Augustine, Florida
December 12, 2012
"I use this flour for almost all my baking. I'm gluten intolerant and spelt flour is the flour to use. An ancient grain that's easy to digest and can be substituted for (regular) whole wheat flour and certainly all-purpose flour. Makes great cookies and quick breads."