Spelt flour, white* (1kg)
*allergen - gluten
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC. This flour produces a wonderful nutty flavoured white bread and can be used as an all purpose white flour for pastries, cakes and sauces.
Spelt is naturally high in fibre and has higher protein levels than wheat, as well as more B complex vitamins and both simple and complex carbohydrates.
There is little doubt that many people who suffer from wheat-intolerance find Spelt easier to digest, which is one of the reasons for its growing popularity.
Spelt is a natural for the sourdough process, similar to Rye in its activity and produces a vigorous sourdough leaven and delicious artisan-style bread. Because of its “softness” Spelt is also suitable for making cakes pastries and biscuits.
Packed in an environment which also handles nuts, peanuts, sesame, seeds, gluten, soya, milk and sulphured fruits