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Spelt, or “Gaulish wheat,” is a species of wheat that was widely cultivated in Europe during the Middle Ages before disappearing almost entirely over the course of the last millennium. This species was thus spared from intensive breeding. Its flour therefore contains gluten, but of different types and in different proportions than those found in common wheat.

Heirloom variety: non-hybridized Oberkulmer emmer.

Grains grown in Bromont by our member Pierre Verly.

Processed by: Le Moulin de Promelles (whole-grain flour)