Spelt Kernels (VI Grain), Organic


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Vancouver Island Grain & Milling

Spelt Wheat, whole grain

VIGrain are a grain milling and storage facility located in Port Alberni. All profits from grain sales are reinvested back into improving grain harvesting, handling and milling infrastructure for Vancouver Island. One of their goals is to promote interest in growing and marketing locally grown grains.

The grain products that VI Grain sells are of the highest quality. They buy directly from Certified Organic grain farms and do their own milling. These grains are then kept in a refrigerated and humidity controlled environment for the maximum in quality control. This gives  VI Grain the ability to maintain the largest inventory and variety of “Certified Organic” grains on the Vancouver Island.

Spelt is an ancient grain which is related to common wheat but has certain properties which makes it quite different. It is becoming a very popular grain because of its ability to be tolerated by many people with wheat sensitivities. High in carbohydrates, Spelt contains more crude fiber and more protein than wheat, including all eight amino acids. High in the B vitamins, it is the only grain containing mucopolysaccharides. The immune stimulating properties of Spelt are well documented.

Origin: Canada
Production: unprocessed, whole grain
Spelt (aka Dinkel in Germany and Farro in Italy) is considered one of the world’s ancient grains and a distant cousin to the common wheat (Triticum aestivum) we are accustomed to today. It was one of the first grains used to make bread and recorded as an important staple in parts of Europe from the Bronze Age to Medieval times.
Qualities: although spelt has been cultivated since 5000 B.C., there has been very little breeding of the grain. It has retained wonderful characteristics that allow some wheat intolerant persons the ability to eat it. The gluten strength in spelt is much lower than wheat and therefore easier to digest.
Spelt is highly water soluble and allows its nutrients to be easily absorbed by the body. It is naturally high in Vitamin C as well as B Vitamins such as B2, B5, B6, riboflavin, niacin and Vitamins E, A and K. It is also a superb source of fiber and minerals such as manganese, copper, and phosphorus. The total protein content ranges from 10 to 25% which is greater than most common varieties of commercial wheat.
Common use: you can cook and serve the whole grain by soaking spelt kernels in water for 1 hour or overnight. Use 1 1/2 cups (8 oz / 250 ml) of water per 1 cup (6 oz / 180g) of berries. Rinse and bring to a boil, adding water to cover as needed. When they have reached a boil, lower to a simmer, cover, and cook until tender, about 30 – 45 minutes, then drain. You can use the cooked spelt in any recipe that calls for rice: salads, soups, stews, etc.
Once milled, you can substitute spelt flour in any recipe calling for wheat flour, such as pasta, bread, cookies, crackers or baked goods. Because it is lower in gluten, however, spelt does not rise as well as wheat flour. The gluten in spelt flour is also somewhat unusual in that it breaks down easily, compared to wheat flour which is quite resilient and often requires long kneading time to strengthen its gluten. This means it is important not to over-mix spelt or you may risk having a crumbly texture. Also note that since the starch in spelt is more soluble than wheat, recipes containing spelt flour will frequently require less water than when using wheat flour. Some cooks like to blend spelt flour with wheat flour.
Storage: keeps well in a sealed container in a cool, dry, and dark location


Additional information

Weight 0.00 kg

20kg, 2kg


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