Spelt Flour, Whole Grain, Stone Ground, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Friend of the Heart
A Grain From Antiquity
♥ You Can See Our Quality!
Keeps Best Refrigerated or Frozen
Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years.
Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into 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.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce this risk of heart disease and some cancers.
Spelt Pie Crust
3 Tbsp. Oil
2 Tbsp. cool Water
1/4 tsp. Salt
1 cup + 2 Tbsp. Bob's Red Mill Spelt Flour
Whisk oil, water and salt together. Stir in the flour and mix only until evenly moistened. Press into a 9-inch pie plate. Fill and bake as required for the filling. Or bake the empty curst for 12 minutes at 375°F and fill when cool.
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