Spelt is a heritage form of wheat known for its nutty flavour, softer gluten and rich nutrients.

Spelt Flour – Nutty, Ancient Grain for Bread & Baking

Q: Is spelt healthier than wheat flour?

Yes - spelt offers more fibre, protein, vitamins and minerals. Its gluten is more soluble and may be easier to digest.

Q: How do I bake with spelt instead of wheat?

Use less liquid, mix gently and consider blending up to 50% with strong wheat flour to improve structure.

Q: Which type works best for bread and which for cakes?

Wholemeal or stoneground spelt adds texture for breads, while white spelt works well in cakes and muffins for a lighter crumb.

Ancient Grain, Modern Baking

Spelt (Triticum spelta) is a mild, nutty-flavoured wheat cousin, prized since Neolithic times. It brings both flavour and nutrition to baking with a softer gluten matrix—making it easier to digest for many people.

Flour Styles

• Wholemeal (T150) – robust, flavourful, perfect for hearty loaves. • White / Light Spelt – milled from endosperm only, fine-textured and excellent in cakes and muffins. • Stoneground & Organic – retains germ and oils, richer in flavour and nutrients.

Baking with Spelt

Spelt flour absorbs less water and has a delicate gluten network, so: • Use slightly less liquid (or increase flour by ~10%) • Mix dough gently—over-kneading can break the gluten. • Often blend up to 50% with strong wheat flour for better volume and structure.

Nutrition & Digestibility

Higher in protein, fibre, B vitamins and minerals than standard wheat flours, spelt is considered more digestible due to its soluble protein matrix and delicate gluten composition.

Styling Your Baking

Perfect for artisan-style loaves, pancakes, muffins and biscuits. For a lighter crumb, go with white spelt; for texture and depth, wholemeal or stoneground is ideal.

Learn More

See our blog posts for tips on blending spelt with wheat and spelt sourdough techniques.

FAQs

What is spelt flour?

A form of wheat (Triticum spelta), spelt is a heritage grain known for its nutty flavour, softer gluten structure, and rich nutritional profile.

Is spelt healthier than wheat flour?

Compared to refined wheat, spelt is higher in fibre, protein, B vitamins and minerals. Its gluten is more soluble and may be easier to digest for some people.

How do I bake with spelt instead of wheat?

Use slightly less liquid, mix gently, and consider blending with strong wheat flour for better loaf volume—spelt absorbs less water and its gluten is delicate.