Organic Stoneground Wholegrain Spelt Flour
This delicious flour is produced by stone-milling the whole spelt grain. It contains the bran and germ as well as the endosperm and is therefore highly nutritious. It has a medium brown colour, hearty flavour and robust texture for baking. Best kept refrigerated for freshness.
Spelt flour can be used in the same way as wheat flour is to make breads, cakes, muffins or biscuits. It has a delicious flavour that is slightly different to wheat based baking with a more wholesome nutty aftertaste.
Interesting Facts about Spelt
Spelt is also known as Dinkel wheat and comes from the same genus as wheat but not the same species. Around 500 BC, spelt was actually the main type of grain in central Europe and Britain. Thousands of years before, this Spelt was highly revered by the Greeks who thought it to be a gift from the Goddess Demeter and as they travelled the world they also spread the seeds of spelt.
Spelt contains a lower amount of gluten then its cousin wheat, and the gluten differs slightly. It is much more soluble in water, which makes it easier to digest and renders the nutrients more readily available for absorption by the body. It is said that this is why some people with wheat sensitivity are often able to tolerate spelt.
Country of Origin
Product of Australia
Organic spelt flour is high in vitamins B1 and B3, high in iron, magnesium, phosphorous and zinc and is also a good source of complex carbohydrates, fibre and protein. It is said to be more easily digested then wheat grain having a softer gluten content.
100% organic wholemeal spelt flour
This product contains gluten.
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