Bob's Red Mill Organic Spelt Flour, 24 Ounce (Pack of 4)

OK, so here's the thing. The word "nutty" is used a lot in describing tastes. I've found that saying that something tastes "nutty" is a way of saying it tastes terrible, but somehow turning it into a compliment. And there is nothing that is described as "nutty" more often than whole wheat.Repeat after me: whole... wheat... is... gross.I remember a few years ago when white whole wheat became all the rage, and it really does honestly taste a little better than traditional whole wheat. But it still tastes very, very, very bad. I'm a yeast baker, so I often bake items that showcase the flavor of the flour used in baking, and every time I bake even with *white* whole wheat, I regret it. Spelt, though, is actually different. It does not taste GOOD, mind you - after all, spelt is a variety of wheat - but for some reason, it has a much more subdued crappy flavor than any other whole wheat flour I've ever tasted. I can bake breads with about 15-20% of the white flour swapped out for this stuff, and it still tastes pretty decent. The same proportion of white whole wheat makes a bread too bad even for my worst enemies.So, what's the moral of the story? Buy this if you're into health food. DON'T buy whole wheat. I know spelt is more expensive, but if you like things that taste only slightly terrible instead of profoundly disgusting, this is worth the extra money.CAVEAT: if you use this in something OTHER than plain yeast bread - for example, cookies or pancakes or even pizza crust - the bad taste is masked very nicely. Basically, if the flavor of the flour is evident in whatever you're making, and you want to make it healthier, use this stuff. If the flavor of the flour is NOT evident - for example, in cookies or quickbreads - you can use white whole wheat, which is much cheaper. General heads-up about whole-grain anything though, you need to use slightly more leavener (baking powder or yeast) since the flour is a little heavier and doesn't like rising as much as white flour.

This is hands down the best spelt flour out there! It rises nicely ans behaves like flour, so I can easily sub it in my recipes. It is easy on my digestion and tastes fantastic. Great for cakes, breads, quick breads, and flatbreads as well as thickening and other traditional flour uses. I bought another brand and was sorely disappointed. I’m sticking with this brand FOREVER!

Reading the other reviews, I can tell that a lot of people buy spelt for philosophical or nutritional reasons. I'm more of a flavor guy. I also bake bread at home and my family had gone through about 50 consecutive loaves of a particular sourdough wheat recipe I was fiddling with and we all needed a change. So, I broke out the spelt.For me this was a new and fun experience, consistent with what I'd previously read: spelt has a lower gluten content than common wheat flours but a higher gliadin:gluten in ratio, which means that if you substitute it 1:1 in your normal bread recipe you might note that it produces a soft pliable dough without the tension or elasticity you are accustomed to. The result may be less lift in your bread, although I find I can work with it fine.The color of crusty spelt bread is lovely, the scent delicious, the internal texture a bit more tender than wheat, and the flavor is very interesting. The flavor is often described in terms as "nutty," which is not incorrect, but doesn't capture the experience. When I first tried a slice I thought it was not-quite-wheaty and fine, but I discovered the flavor quickly grows on you and even my children really enjoy the bread. My first experiments disappeared quickly, with requests for more.So, I'm working spelt into our routine bread making. The flour is expensive enough that it frankly won't replace wheat for my normal baking routine, but I will be working it into the rotation and playing with it a bit.

the bread I made with it, came out nice and lasted for more than a week. However, it does not taste very strongly of spelt, unfortunately.

Whole spelt flour can sometimes be gritty if not finely ground enough. Not so with this brand. Long shelf life, a bag is good for a large loaf with plenty left over. Nutty and super tasty, spelt is wheat - yes - but the gluten is not the same as regular wheat. A more ancient variety it is often well tolerated by those gluten 'sensitive'. Another great one to try is Jovial's Einkorn wheat. This variety is the original precursor to all wheat and quite a unique taste and texture.

I did not realize this was whole grain flour and ordered it in error. I would have had to pay the postage to sent it back, so I just kept it. I use all whole grain flour for corn bread in winter, so I'll use it up eventually. Clearly labeling this flour as whole grain would very helpful.

Even though I eat gluten free every other time, I can eat spelt once a day because it has enzymes to help you digest the grain and it is an ancient grain that is naturally lower in gluten content. The best food to eat, I have found, is what is closest to the way God made it. This flour can also be added with gluten free flour to have a lower gluten content and still have great pizza dough, which is what I like to do.

I haven't tried the product yet, but when I opened the package, flour went everywhere. Turns out one of the bags opened at the seam. I also found two of those flour moths flying around about ten minutes after I opened the package. Might have been a coincidence, but I don't think I'll order this again.

Hice un pan de espelta y quedó bastante bueno. Quizá deba de probar otras recetas para que me quede más esponjoso.

Muy rápido la entrega y buen producto

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