Whole Spelt Flour
Ancient wheat with a golden color and notes of honey and fresh hay. Strong enough for bread and pasta, but delicate enough for pastry doughs, cakes and cookies. Can replace all-purpose flour in recipes.
Milled in Philly from organic 'Maverick' variety spelt grown in Pennsylvania. Use within 2 months or keep in the freezer for long-term storage. Visit our website at lostbreadco.com for recipes and ideas.