We often like using organic spelt flour in our baking as it has a better nutrition profile and can be substituted in the same ratio as wheat flour. Spelt is from the same grain family as wheat, yet is an entirely different species. It is lower in gluten than wheat flour, and therefore some people with only a mild gluten intolerance can handle spelt. Spelt is great in bread, where it makes a light, textured loaf with a slight nutty flavour or in cakes and pastries. 

Origin

Germany

Ingredients

Organic White Spelt Flour

Allergen & dietary info

Contains gluten. May contain traces of allergens.

Storage

Store in a cool, dry place away from sunlight

Nutritional Information per 100g