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Spelt flour

Spelt flour suppliers and sourcing guide

Spelt flour is milled from spelt (Triticum spelta), a hulled species of wheat. The grain is harvested with its husk attached and must be dehulled before it is milled into whole spelt flour, with bran and germ, or a sifted white spelt flour. Spelt is a wheat and contains gluten; brands use it in breads, pasta, crackers and baked goods sold as ancient-grain products.

See suppliersWhat to ask for on the COA
Also known as
Triticum spelta · Dinkel flour · Whole spelt flour · White spelt flour
Facts checked
November 2026

Forms and grades of spelt flour

Suppliers sell different products under the same name. Specify the one you need.

  • Whole spelt flour

    The whole dehulled kernel milled, with bran and germ.

  • White or sifted spelt flour

    Bran sifted out for a lighter flour and softer crumb.

  • Sprouted spelt flour

    Milled from spelt that was germinated and dried before milling.

  • Organic

    Much spelt is grown organically; certified organic grades are common.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Moisture
Oven moisture (for example AACC 44-15.02).
Protein and wet gluten
Protein by Kjeldahl or Dumas and wet gluten, which predict dough strength; spelt gluten is more extensible than common wheat.
Ash
Ash, which separates whole from sifted grades.
Falling number
Falling number for amylase activity and sprout damage (not meaningful for sprouted flour).
Mycotoxins
Deoxynivalenol (vomitoxin) and other mycotoxins by ELISA or LC-MS/MS.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; flour is a raw ingredient and should be cooked before eating.

Storage, lots and expiry

Storage and shelf life

Store spelt flour sealed in a cool, dry area off the floor with pest control in place. Whole spelt flour contains germ oil and goes stale faster than white spelt. Shelf life is set by the supplier's specification.

Lots and expiry dates

Protein, gluten quality and color vary with variety and crop year, and supply can be tight in poor harvests. Record protein, falling number and mycotoxin results for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's food allergen Q&A guidance (Edition 5) explains that "wheat" for allergen labeling means any species in the genus Triticum and names spelt (Triticum spelta L.) as an example.

    Source: fda.gov (opens in a new tab)

  • 21 CFR 101.91 gives spelt wheat as an example of a gluten-containing grain that a food labeled "gluten-free" may not contain as an ingredient.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Spelt flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking spelt flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell spelt flour? Request a listing

Frequently asked questions

What forms of spelt flour can brands buy?

Common forms include whole spelt flour, white or sifted spelt flour, sprouted spelt flour and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for spelt flour include?

Expect moisture, protein and wet gluten, ash, falling number, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should spelt flour be stored?

Store spelt flour sealed in a cool, dry area off the floor with pest control in place. Whole spelt flour contains germ oil and goes stale faster than white spelt. Shelf life is set by the supplier's specification.

What is the regulatory status of spelt flour?

FDA's food allergen Q&A guidance (Edition 5) explains that "wheat" for allergen labeling means any species in the genus Triticum and names spelt (Triticum spelta L.) as an example. 21 CFR 101.91 gives spelt wheat as an example of a gluten-containing grain that a food labeled "gluten-free" may not contain as an ingredient.

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