Organic Wholemeal Spelt Flour
What is it?
Spelt flour is a wonderful easily digestible product having a pleasant nutty taste. It can be used for bread but also for the full range of baking (cakes and biscuits, scones, pizza base ...) in exactly the same way as ordinary wheat flour though the bread dough may take longer to rise. This flour is made from whole grain spelt which has been biodynamically grown here in New Zealand.
Biodynamically grown and milled here in New Zealand
What are the nutritional benefits?
Spelt flour is high in fibre, iron and magnesium and is easily digestable. Although Spelt contains as much gluten as wheat its gluten (protein) molecule has a different composition which is why many people who are allergic to wheat can eat Spelt.
Not gluten-free, but easily digestible. High in fibre, iron and manganese.
Where can I use it?
It is commonly used in bread making and to make pastas, crackers and biscuits. It can replace whole wheat flour or whole grain flour in most baking recipes. It has a complex flavour that lends a unique nutty flavour to baked goods.
Contains Gluten. Demeter and BioGro certified. Grown and processed here in New Zealand on a farm that has has been growing Spelt for more than 15 years.
|PLEASE NOTE:||Family Pantry supplies this information to help you choose suitable products, however from time to time food products are reformulated and nutrition content and ingredients may change. We therefore recommend that you do not rely solely on this information and always check products labels.|
|Typical Values||Per 100gms / 100mls|
|Fat, total (g)||2.4|
|Fat, saturated (g)||0.4|
|Dietary Fibre (g)||11|
|Country of Origin|
|Product of:||New Zealand|
|Listed in order of predominance:||Certified Organic and Biodynamic Spelt Grains|