Spelt Flour is Low Allergy, High Energy stone ground flour and is ideal for those who are intolerant to normal wheat flour. Spelt has a very good flavour and can be used for all your recipes as a substitute for flour.
- The genetic make up of this flour is quite different from wheat, it is a grain that many people who are sensitive or allergic to wheat can use in their diet.
- Spelt is a complex carbohydrate that contains more protein than does commercial wheat, is higher in most minerals usually found in wheat, and contains more amino acids. Its nutrition makes Spelt an ideal training and endurance food.
- Spelt contains gluten, it is much easier to digest than other wheat varieties, and may be suitable for people with wheat or gluten intolerances.
- Sustainable Unbleached White Spelt Flour is a fine light flour, stone ground, with the bran sifted out.
Ingredients: Spelt
Packed and stored in a factory that also handles soy, seeds, grains, sesame and products containing gluten.
Store under refrigeration or in a clean area free from infestation and contamination to ensure shelf life.
