Whole Grain Spelt Flour

Whole grain spelt flour is made by grinding the entire kernel of spelt, an ancient grain related to wheat. Spelt (Triticum spelta) is one of the oldest cultivated grains, originating thousands of years ago. The whole grain flour includes the bran, germ, and endosperm, retaining all of the grain's natural nutrients.

Manufacturers use whole grain spelt flour to add a distinct, slightly nutty flavor and a dense, chewy texture to baked goods. It is often found in breads, cookies, crackers, and pasta, providing fiber and nutrients from the whole grain.

Whole grain spelt flour is considered a conventional food ingredient and is generally recognized as safe (GRAS) for consumption. As a whole grain, it contributes dietary fiber, vitamins, and minerals to the diet. There are no specific regulatory evaluations by JECFA or EFSA for spelt flour as a food additive, as it is a basic food ingredient. The US Dietary Guidelines for Americans recommend making at least half of your grain intake whole grains.