Jack Lazor at Butterworks started growing grains many years ago, and recently built a granary where he mills his own Spelt. Substitute this ancient grain flour for baking bread, muffins, pancakes and waffles. 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.
Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is nuttier than wheat.
Freshly milled flour is best kept in the refrigerator or freezer.
Staple Item - Available Year Round