Spelt is an ancient cereal grain that while native to southern Europe has been widely grown in Europe. This nutrient-rich whole grain is high in protein and has a nutty flavour.
Properties:
Higher in protein and fibre than wheat flour
Helps blood circulation
Builds string bones, increases energy
Aids digestion and lowers cholesterol
Regulates and improves hormonal functioning
Has a courser texture than wheat flour
Per ¼ cup
Protein 6g
carbohydrates 31g
fibre 1g
sugar 3g
Used in bread making – a little more fragile than wheat flour, so requires less kneading
Used for general baking purpose
None
Products are produced in a factory that packs tree nuts, sesame, soya, gluten, and dairy.
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