Spelt is easier to digest than wheat so is often used by people who have wheat allergies or sensitivities. Spelt, like wheat, contains gluten so is not appropriate for a gluten free diet.
Maine Grains mission is to cultivate and deliver exceptional organic stone ground grains, which are locally grown and sourced. Through a unique stone-milling process, they are able to preserve nutritional content and improve the performance of their flour for natural fermentation baking.
Additionally, their principle foundation is that Maine Grains will provide a strong, positive community impact by creating jobs, improving land utilization, focusing on a holistic food chain, enabling farm-to-table benefits and serving as a successful model of local economic growth.
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Substitute this ancient grain flour for baking bread, muffins, pancakes and waffles. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility.
Freshly milled flour is best kept in the refrigerator or freezer.