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Spelt, (Triticum spelta) is the ancestral grain that takes your taste buds back to the dawn of agriculture over 8,000 years ago. The uptake of micronutrients in the soil is much higher in spelt plants than in commodity wheat. People with certain allergies to common bread wheat report that they can enjoy spelt without ill effects.
Lentz spelt is raised from Foundation seed in the mineral-rich soils and sunny climate of the Columbia Plateau in the Pacific Northwest. Chefs and bakers take delight in the full flavor of this farro. It's a natural grain, non-GMO.
The gluten in spelt is very different than the gluten in wheat; spelt gluten is much more sensitive. To bake great bread with spelt, adjust your wheat bread recipes this way:
Available in 22oz, 3 and 5lb sizes.
Allergen Information: Spelt is a distant relative of wheat, and contains spelt gluten.