Spelt is a form of wheat that many people prefer because they find it easier to digest. It was very popular in Victorian times, before more modern farming techniques brought the cheaper wheats that are more common nowadays. Many people find that even if they are intolerant of normal wheat, they can handle spelt as it has very different characteristics. It also has a higher protein content than most other forms of wheat. Use spelt to make bread, biscuits and crackers, or indeed in any recipe in place of standard wheat. See also our recipe for spelt crepes. | | Wholegrain Organic Spelt Flour
- Spelt is related to wheat and can be used instead of wheat flour.
- High in protein.
- Wholegrain and full of fibre.
- Makes very tasty bread & biscuits.
| Wholegrain, Stoneground Spelt Flour
Milled from British spelt
• Good levels of protein & fibre
• More complex flavour than white flour. | Creamy, white flour milled from Spelt Grain The grain has been sieved to remove the bran. | | Organic, Wholegrain and Sprouted Spelt Flour |
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