Description
Spelt Flour is derived from the ancient wheat form Spelt – also known as Dinkel. Spelt is a grain that many people who are sensitive or allergic to wheat can use and although Spelt does contain gluten some studies have shown that it can be tolerated by some people who are normally gluten-intolerant.
Spelt Flour is very nutritious and suitable for producing most baked goods – biscuits, pastry, cakes and bread. Bread made from spelt typically has a good crust, and a light, soft textured loaf with good keeping qualities.
