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  • Product Info

    Our organic, stone-ground Spelt Flour is delicious, nutritious, and very versatile. In fact, you can substitute it for All-Purpose Flour in most recipes. Because Janie's Mill Spelt Flour is a whole-kernel flour (100% extraction), your cookies, quick breads, pancakes and other favorites have 100% of the taste and nutrition of the whole grain. 

    Spelt is an ancient grain, an 8,000-year-old relative of durum wheat that originated in present-day Iran. From the near-East, it spread rapidly throughout Europe, becoming especially popular in Germany. Spelt has never been hybridized, so has retained its wholesome nutrient profile.

  • Great to Use In:

    Quick Breads, Muffins, Biscuits, Scones, Cookies, and in Sourdough and Yeast Breads

  • Milled From:

    Organic Spelt (Ancient relative of Durum Wheat)

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  • more info:

    Whole Kernel. Medium Gluten Potential.

Customer Reviews

Based on 6 reviews
Danielle CS
Wonderful, versatile spelt

I ran out of whole wheat flour as I was baking an olive oil cake, and substituted it with Janie’s Mill spelt flour. It was moist and delicious.
I just baked a delicious sourdough batard using JM high protein bread flour and spelt flour. Spelt is none of my very favorite flours.

susan krohn

Very pleased with flour and have already baked bread multiple times. Very economical price and high quality

Another very good product

I became a customer of this company recently, but all the products that I tried I really liked, and the final results were perfect. Besides, really love the customer service, for me, it is very important to have nice people behind the products, As long as I will be a baker, will be using this company,

Randy Signor
None Better

I've said this before and I'll happily say it again: Jane's Mill produces the best flour on the market. I have baked dozens of loaves of bread in the last couple years using their flour and each loaf is outstanding. Sure, I have a good recipe but the crucial ingridient is the flour and if it ain't right, the recipe doesn't matter. I've branched out into some rustic loaves and have been trying some of their more 'exotic' flours and the results are just as superb. Toast and French toast are amazing. Higly recommended.

Who knew?

I had only heard of spelt from ancient texts. As I read more about sourdough, I read that spelt was a recommended feeding flour and had nice success with it. Baking breads with both commercial and wild yeast have produced very nice loaves of bread with great flavor, oven spring, and open crumbs. This little giant is now a part of my selection of flour every time.

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!