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Rich in flavour, spelt is superb for bread making and speciality pastry. Stripped from its coarse outer layer to end with a smooth white flour. Great healthy option with it being easier to digest rather than normal flours.
Perfect for: Bread, Cakes, Pasta and pastries
Delivers: A healthy and nutritious lighter texture in baked goods and works well as a substitute in recipes that call for all-purpose flour.
Milling & Provenance: Traditional Stoneground milled, Spelt grown in UK, Milled and milled in the Cotswolds.
Protein: 11%
Contains: Spelt (ancient grain)
Allergens: Spelt