Spelt flour
Spelt Flour
Flour milled from spelt, an ancient wheat species.
About Spelt Flour
Spelt flour is milled from spelt, an ancient wheat species, and is used in breads, rolls, cakes, biscuits, pancakes, pastries, and other doughs or batters. It can replace some or all of the wheat flour in many familiar recipes.
It commonly has a mildly sweet, nutty, and wheaty flavour. Depending on milling, it may produce a tender crumb or a more textured, hearty result. Dough made with spelt can feel soft and extensible, but vigorous mixing and excess liquid can make some baked goods less cohesive.
It is sold as wholemeal flour, sifted white flour, or blends, with texture ranging from fine to more bran-rich. Wholemeal spelt includes the bran and germ and gives darker, denser results; sifted flour is paler and lighter. Baking transforms it into a firm, porous crumb.
- Ingredient type
- flour
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Where will you meet it?
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Local names for spelt flour
Names and romanised forms to recognise on menus and labels.
dextrinated spelt flour
Search alias · Not a confirmed translation
Dinkelmehl Type 630
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Dinkelmehl Type 812
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ORGANIC SPROUTED SPELT FLOUR
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Small spelt flour T110
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Small spelt flour T45
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Small spelt flour T65
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Small spelt flour T70
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Spelt flour, medium
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Spelt flour, refined
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Spelt flour, wholemeal
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WHOLE SPELT FLOUR
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Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
Name not available yet.
A name in English has not been added for spelt flour. Choose another language to see its available names.
Spelt Flour nutrition & diet
Spelt Flour nutritional value
Flour, spelt
Per 100 g of the edible portion in the stated food form.
- Calories
- 351.3kcal
- Protein
- 18.7g
- Carbs
- 59.1g
- Fat
- 2.4g
Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F004004. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.
Portions & preparation
Specify whether the flour is wholemeal, sifted, sprouted, or otherwise processed, and assess it as an ingredient rather than as finished baked food. Hydration, fermentation, and baking alter the final product’s form. Added sugar, fat, eggs, dairy, seeds, and other flours require separate consideration.
Compare the right form: Match references to flour milled from spelt, specifying wholemeal or sifted form, processing, and whether it is dry flour or baked into a product.
Diet considerations
Spelt is a cereal grain and a wheat species, so its use commonly contributes cereal ingredients to breads, pasta, and baked foods. Eggs, dairy, or animal fats may be added. Compatibility depends on the exact recipe, while carbohydrate patterns vary with portion and preparation.
AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.
Dietary compatibility
- VeganNot established
- VegetarianNot established
- PescatarianNot established
- KetoNot established
- PaleoNot established
- Low-carbNot established
- HalalNot established
- KosherNot established
What these diet assessments mean
- Vegan · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Vegetarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Pescatarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Keto · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Paleo · Not established
- The ingredient form and processing have not been assessed against this dietary pattern.
- Low-carb · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Halal · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
- Kosher · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Sources & review
Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Flour, spelt ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .