Spelt Flour

Grown over 9,000 years ago in Europe, time-forgotten SPELT (Triticum Spelta) has re-emerged as an exciting new product in the food market. After the 19th century it was forgotten, partly because of its lower yield in comparison to wheat and the need to mechanically dehull the grain before milling. In Europe Spelt is more commonly called "dinkel" and grows in the alpine highlands of Austria, Switzerland and Germany.

In comparison to hybridized wheat, Spelt's nutritional profile contains more protein, fat, a higher mineral content and more amino acids. Spelt has high water solubility that helps the body absorb its nutrients easily as well as being a great source of fiber. Spelt has large amounts of B-17 (anti-carcinoma). Special carbohydrates (mulcopolysaccharides), an important factor in blood clotting and stimulating the body's immune system are also found in Spelt. All of this makes it an ideal training and endurance food especially for athletes wanting to carbo-load.

The Spelt kernel is tightly surrounded by a very strong hull, which protects the grain against all types of pollutants and insects. It also protects the grain during storage, assuring you of the freshest possible product after dehulling and milling. Nunweiler's Flour Co. low temperature milling helps maintain the important nutrients, adding to the uniqueness of our Spelt Flour, ensuring a superior quality product.

Are you Wheat Sensitive?

If you are, Spelt could possibly be an attractive alternative to wheat flour. Be sure to consult your Doctor to see about testing Spelt in your diet. Many people have found relief substituting Spelt because of it's unhybridized and low gluten qualities. With some experimentation, Spelt can be substituted in any recipe for wheat flour. It can be used for baking, cooking, pasta, pancake mixes and so on ... the list is endless!

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