Spelt Flour, 3 lbs

 One of our fellow local Amish farmers in Clinton County grows this himself, threshes it by hand (as was done in olden times), and freshly grinds it himself. This is organically-grown, non-GMO, and chemical-free.

Spelt is a nutty, delicious, easily digestible ancient grain that is a primitive relative of modern wheat. Spelt flour performs better than other ancient grains in bread baking applications.

This ancient flour still has a lot to offer. You may notice that it contains much more flavor and quality than today's flours. Spelt also offers a number of health benefits not found in grains commonly used in our time.

Spelt and Gluten - How Spelt is Different

"There are key differences in the gluten components of spelt which is why some gluten/wheat-reactive people tolerate spelt better. Spelt has “minor” levels of Omega Gliadins compared with wheat and it does not contain the strongly antigenic Omega-5 Gliadins. It appears to have half as many glutenins as common wheat flour. The higher glutenin content in wheat was cultivated to make industrial processing easier and help maintain dough elasticity and strength. There is also a different Gamma Gliadin in spelt.

When spelt bread is made using traditional sourdough methods with long fermentation periods, it is low in FODMAPs which can reduce GI symptoms in those with Small Intestinal Bacterial Overgrowth (SIBO) or digestive enzyme deficiencies. Monash University (the foremost research center on FODMAPs content in foods) gives traditional sourdough bread the ‘green light’. ½ cup of cooked spelt pasta is also categorized as low in FODMAPs."

- From Dr Kara Fitzgerald's article