Ancient Grain Bread - Spelt Flour
Ancient Grain Cake - Ezekiel Bread - Cookies
Ancient Grain Baked Good - Waffles - Spelt Flour
Ancient Grain Baked Goods - Donuts - Spelt Flour

A is for appetizing, B is for baked, C is for chef, D is for DIY in exploring the old ways ...

If you start with the best, you'll end up with baked goods that are out of this world, and good for you too.

E is for everything bagel, Fis for fine ingredients, G is for good eats, H is for heirloom ...

I is for information - Spelt flour is mentioned in the Bible

J is for Jesus - who ate it ...

If I'd have known about spelt flour and how good it is for us, I would never have got sick.

K is for kick myself for lack of knowledge, L is for leven, M is for mother starter for the best sourdough ...

Prevention Is Better Than Cure

Ezekiel 4:9 … take wheat, barley, beans, lentils, millet and spelt

It is vital to feed yourself with highest quality food, otherwise, a myriad of health issues will take over your life.

Since Old Testament times, man has used spelt for baking, so it’s nothing new, but definitely a forgotten grain.

Ancient Grain Flour - Spelt Flour - Bread - Ezekiel Bread


Why Spelt Flour?

During 2012, I became gluten sensitive. This made no sense to me as I’d always been healthy, cooked from scratch and loved a well-balanced diet, but there it was, I was sick and I had to know why.

Essentially, my digestive system had stopped functioning correctly and I wasn’t getting the nutrition I needed to remain healthy. Glutens added to the alarming health issues so cutting them out from my diet was the sensible thing to do. This helped, but it did not heal.

From 2012-2016 I was dedicated to applying all I knew as a natural therapist to getting well and staying well. My answer in the healing came through prayer. Taking all the supplements out of my diet and adding microgreens and herbal teas was a huge leap of faith but.it was then that I wanted with a deep urgency to eat bread again. After another year I believed I’d learned all I could on Ancient Grain Breads and decided to introduce them to my diet, with incredible results of health benefits I’d long forgotten and are actually normal, I’ve never looked back.

Ancient Grain Pasta

Gluten Sensitivity and Spelt Grain

Unlike conventional grains, the glutens in spelt flour are much easier to digest, this is owed in part to the fact that it’s balanced in bioavailable vital nutrients that synergistically marry to our needs rather than an array of “enriched” vitamins from man-made sources that our body doesn’t understand and rejects.

I was leery. I didn’t want to get sick. It’s Dec. 2018 and I eat bread, ancient grain bread and I am well, working full-time, playing and building my life again.

Nutritional Information - Spelt Flour

"flour is so versatile and as with any ingredient, if it's good quality, you'll get a good quality bake"



8g dietary fiber - 11g protein

2.1mg manganese (106% DV)

291mg phosphorus (29% DV)

95mg magnesium (25% DV)

5mg niacin (25% DV)

0.4mg copper (21% DV)

3mg iron (18% DV)

2mg zinc (16% DV)

8microgram selenium (11% DV)

277mg potassium (8% DV)

25microgram folate (6% DV)



• Boosts immunity

• Aids Digestion

• Reduces Cholesterol - Lowers BP

• Rich in dietary fiber/manganese for nutrient assimilation

• High in phosphorous - corrects pH


Why "Mother Knows Best" Baking Needs?

I wanted to be able to eat a lovely, fresh, "normal" loaf of bread again, but being gluten sensitive, I knew that there were limitations, then I heard of a lady who, like me, had to go GF and had traveled to Italy and decided to eat pasta and to no ill effect. Thinking she was "cured" upon her return journey home, she bought some bread only to find the problems associated with consuming glutens had returned. Logically, she knew this to be absurd, so she delved deeper and found out about ancient grains and spelt flour. This she put to the test to find she did not react to it and then she knew, it's not really the glutens, it's the modifications of the wheat and the degree of chemicals in "ordinary" wheat-based products that's the problem. "Mother Knows Best" spelt flour is now all I use in home baking and in products that I bake for the markets.

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