Spelt is wheat's older, gentler cousin — an ancient grain with a sweet, nutty flavour and a softer gluten that many people find easier on the stomach. We mill it whole on stone, so the bran and germ stay in, and we date-stamp every bag, because flour is a fresh product whatever the label tells you.
Spelt (Triticum spelta) is an ancient hexaploid wheat that fell out of fashion when modern dwarf wheats took over the fields. It is making a comeback for good reasons: a richer, sweeter flavour and a more delicate gluten that produces tender crumb with very little fuss.
We stone-mill it whole and date every bag. Whole-grain flour is alive with bran oils that go stale, so we keep our stock turning and tell you exactly how fresh it is.
Spelt contains gluten and is not safe for celiacs, but a lot of people who feel heavy after modern wheat get along with it just fine.
100% whole-grain spelt, stone-milled, nothing removed.
Date-stamped at milling; we aim to sell within 90 days. Refrigerate or freeze for longer storage.
Softer and more water-soluble than modern wheat — mix gently and do not over-knead.
55 lb bakery bag. Keep cool and airtight; freeze what you will not use within a couple of months.
Spelt gluten is delicate. It hydrates fast and breaks down if you knead it like bread flour, so mix until just combined and let time do the strengthening with folds rather than aggressive kneading.
Use a touch less water than a hard-wheat recipe and watch the dough — spelt goes from shaggy to slack quickly. It shines in muffins, pancakes, soft sandwich loaves and enriched doughs where tenderness matters more than a towering rise.
Free shipping anywhere in Manitoba on orders over $500. Saskatchewan and Alberta: flat rate or by weight, calculated at checkout. Beyond the prairies, call us at (204) 829-2311 and we'll quote it honestly — no surprise fees, no inflated handling.
Unopened, shelf-stable goods can be returned within 30 days. If anything arrives damaged or short, email a photo to prairiefoods@live.ca and we'll make it right the same week.
I bake spelt sandwich bread weekly and this flour is consistent and fresh. Love the date stamp — no guessing. — Heather M., Carman
Switched from regular whole wheat and the difference for me is real. Bakes up soft and a little sweet. — Lena P., Winnipeg