Bob's Red Mill Spelt Flour -- 48 oz 5 5 4 4

TASTY! I use this to make lunch pancakes. Mix with eggs, scallops, shrimps, shredded cabbage, and any left over with the flour. December 29, 2012

I use this flour for almost all my baking. I'm gluten intolerant and spelt flour is the flour to use. An ancient grain that's easy to digest and can be substituted for (regular) whole wheat flour and certainly all-purpose flour. Makes great cookies and quick breads. December 12, 2012

Great flour I use it in place of all other flour... It's great and has a lighter taste than regular whole wheat. November 19, 2012

This product tastes good and works well. I use this flour in cookies, pancakes, mixed with other flours for bread, and in quick bread to replace wheat flour. I like it a lot. I like the quality, amount you can get, and the price! September 8, 2012

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Bob's Red Mill Spelt Flour Description

A Grain From Antiquity
Whole Grain • Stone Ground
Friend of the Heart
All Natural
Kosher

Spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed by the body. Bob's Red Mill Stone Ground Spelt Flour can be used in most recipes calling for wheat flour - especially yeast and quick breads.

Disclaimer

These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts

Bob's Red Mill Spelt Flour Directions

Keeps best refrigerated or frozen.

Nutrition Facts

Serving Size: 1/4 Cup Dry (30 g)

Servings per Container: 45

	Amount Per Serving	% Daily Value

Calories	120

Calories from Fat	10

Total Fat	1 g	2%

Saturated Fat	0 g	0%

Trans Fat	0 g

Cholesterol	0 mg	0%

Sodium	1 mg	0%

Total Carbohydrate	22 g	7%

Dietary Fiber	4 g	16%

Sugars	0 g

Protein	4 g

Vitamin A		0%

Vitamin C		0%

Calcium		0%

Iron		8%