From $3.95
Not every product on our shelves is gluten free, and we will always be transparent about that. Organic premium white spelt flour contains gluten and is emphatically not suitable for coeliacs or those with gluten intolerance, and despite what is sometimes suggested in wellness circles, spelt is not a safe alternative to wheat for anyone managing coeliac disease or a medically diagnosed gluten intolerance. What it is, however, is one of the oldest cultivated grains in human history, a genuinely different baking experience from modern wheat, and a flour with a depth of flavour, a natural sweetness, and a digestibility profile that makes it a considered and worthwhile choice for households where gluten is tolerated and quality matters. Milled from organically grown spelt and lightly refined to produce a white flour with the characteristic nutty sweetness of the grain intact, this is a flour that bakes with personality and produces results worth talking about. Grandma always believed that reaching further back in the ingredient cupboard sometimes produces better results than reaching for the newest thing, and organic white spelt flour is a perfect example of that principle at work.
Flavour Profile: Organic white spelt flour has a distinctly warm, mildly sweet, and pleasantly nutty flavour with a light, slightly honey-like quality that modern refined wheat flour has largely lost through centuries of selective breeding and intensive milling. The aroma when baking is gentle and warmly wholesome, with a subtle complexity that gives finished baked goods a more interesting, more rounded flavour than the neutral, clean blankness of standard plain flour. The white milling removes most of the bran while retaining more of the germ than highly refined wheat flour, producing a flour that is lighter in colour and texture than wholemeal spelt but considerably more flavourful and nutritionally interesting than standard white wheat flour.
How to Use It: Organic white spelt flour can be substituted for plain wheat flour in most recipes with a few important adjustments that make the difference between a good result and a great one. Spelt has a more fragile gluten structure than modern wheat, which means it requires less mixing and kneading than a wheat dough to achieve the right texture, and overworking a spelt dough is one of the most common mistakes home bakers make when first working with this flour. Mix spelt doughs and batters until just combined and resist the urge to knead aggressively, as the gluten network can break down with excessive handling and produce a dense, crumbly result. Spelt also absorbs liquid slightly differently to wheat flour, and recipes may need a small reduction in liquid, typically around 10 to 15 percent less than the original recipe calls for, to achieve the right consistency. It performs particularly well in recipes with lower mixing requirements such as muffins, quick breads, pancakes, biscuits, and pasta dough, and produces a beautiful, flavourful result in sourdough when used with a mature starter and a gentle handling approach. In yeasted bread baking, shorter proving times than standard wheat bread are generally recommended as the more fragile gluten structure can over-prove and collapse if left too long.
Recipes Where Organic White Spelt Flour Shines: A simple spelt sourdough loaf made with organic white spelt flour, a mature sourdough starter, water, and salt produces a lightly tangy, warmly flavoured loaf with a soft, open crumb and a golden crust that has a sweetness and complexity that wheat sourdough approaches but rarely quite matches, and it is one of the most rewarding introductions to baking with alternative grains a home baker can undertake. Spelt pasta made from organic white spelt flour, eggs, and a little olive oil rolled thin and cut into tagliatelle or pappardelle produces a deeply flavoured, slightly more robust noodle than standard egg pasta with a nutty sweetness that pairs beautifully with slow-cooked meat sauces and simple butter and sage preparations. Spelt muffins made with organic white spelt flour, whatever fruit or vegetable is in season, and a light hand in the mixing produce a tender, flavourful result that is noticeably more interesting than the same muffin made with plain wheat flour and requires no additional technique to achieve. Spelt shortcrust pastry for tarts and quiches has a delicate, slightly crumbly texture and a warm, nutty flavour that makes a simple custard or vegetable tart taste considerably more considered than a standard pastry base, and it is one of the preparations where the mild sweetness of spelt flour contributes most obviously and most pleasantly to the finished result. Spelt pancakes made with organic white spelt flour, eggs, milk, and a little honey produce a more flavourful, more nutritionally substantial version of a universally loved breakfast that holds up well to generous toppings and keeps everyone at the table satisfied considerably longer than a plain flour batter.
Good to Know: This product is not gluten free and is not suitable for coeliacs or those with gluten intolerance. Spelt contains gluten and while its gluten structure differs from that of modern wheat, it is not safe for anyone with coeliac disease or a medically diagnosed non-coeliac gluten sensitivity. Those who find conventional wheat difficult to digest without a formal diagnosis are encouraged to consult a healthcare professional before drawing conclusions about their tolerance of spelt. Organic white spelt flour is produced from spelt grown without synthetic pesticides, herbicides, or artificial fertilisers, making it a considered choice for those who prefer to minimise chemical inputs in their food. It is dairy free and nut free in its pure form, though as always please check the specific product label for facility and cross-contamination information. Due to the natural oils present in the spelt germ, this flour has a shorter shelf life than highly refined white wheat flour and benefits from being stored in the refrigerator or freezer if you are not planning to use it within four to six weeks of opening.
Contains: GLUTEN.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration after opening is recommended for extended shelf life. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
