Yes, I freeze them. When I read your comment I went on the mighty google to read up on what makes spelt different than wheat, but I found info that I didn't expect. When and if you try spelt, read up on how to use it. I remembered I had issues when I started using spelt flour, I got some loaf pans because the dough was way to loose. The strange part is, I don't have that issue anymore. The dough doesn't get as firm with spelt, but nothing like when I started and being me I just never thought of it. Now I can't figure out why! Maybe how the flour is milled and I know every brand I tried are slightly different. I did try some whole grain spelt, but I prefer sifted organic stoneground. I also read that it doesn't rise as wheat. I can't find any reason other than the amount of yeast we use. Sorry, I didn't think of the difference!