Organic wholemeal spelt flour

Spelt flour is made from a variety of ancient wheat that has a slightly nutty and sweeter taste than ordinary wheat. Rich in protein, fibre and essential nutrients, spelt flour is often chosen as a healthier alternative to traditional wheat flour.

Spelt flour is ideal for bread, muffins, pancakes and pasta – it gives the dough a light texture and unique flavour. Because it contains gluten, it can be used in a similar way to regular wheat flour, although some people find spelt easier to digest.

Unlike other wheat varieties, spelt grains are naturally protected by an outer covering (the flower scales) which protects them from diseases and pests. Therefore, there is no need to use pesticides in spelt cultivation, as is often the case with traditional wheat.

Spelt is resistant to environmental pollution and is rarely grown industrially. There is little difference in yield between fertilised and unfertilised fields – spelt is a hardy and natural cereal.

NOTE: The information provided here does not constitute medical advice or treatment recommendations. Please make personal health decisions by evaluating different sources of information and, if necessary, consulting specialists.