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I have a new option for spelt… I can ship 25 lbs bag of grain to you for a flat rate, if you live in the continental 48 states. There will be no additional shipping cost as you check out (choose the FREE SHIPPING option for this 25 lb product, only). You can order as many bags as you like this way.
WE ARE THE SPELT FARMERS
or the growers – of the spelt grain sold on this website. We grow it, have it cleaned, bagged and then ready for your purchase. There is a limited supply because we only sell what we grow here; we do not source spelt out from other growers. Harvest is in September and then it is cleaned and usually ready to be shipped out in October.
WHAT IS SPELT?
Spelt is an ancient, NON-GMO grain that is slowly making a come-back in the United States. It has many properties that people are looking for: for one, it tends to be easier to digest and doesn’t cause uncomfortable bloating that some people experience when they eat other wheat. This is because spelt is more water-soluble—meaning it breaks down easier in your body.
Some people who are sensitive to wheat have been known to be able to use spelt in their diets. Note: Spelt is not gluten-free, but the gluten will break down easier in your body.
Spelt Grain - 25 lb bag
Our spelt grain is triple-cleaned, GMO-free, and the Maverick variety—perfect for baking and sprouting. It is also irrigated—which makes a huge difference when you try to grind it into flour. Irrigated spelt will maintain consistent, plump kernels with a bit less bran while non-irrigated spelt, or dry-land-grown spelt, will have a higher protein, but will have more bran—meaning you could have more shrunken kernels, and it may tend to gum up your grinder a little more. They also tend to be a little more “tough.”
We sell our Idaho, family-grown spelt in 25 lb bags (special order available for 50 lb bags) of whole kernels (berries). You will need a grain mill to make flour. When you grind spelt into flour, it is naturally light in color and ready for baking. Keep Spelt flour in a cool, dark place to maintain its excellent nutrient value.
We repeatedly average a protein count of 11-13, which is great for baking and creating a consistent product.
