Wholemeal & White Spelt Flour
If you find that you have a wheat intolerance or you just want to cut down on gluten, spelt may be a good choice for you. This is partly due to its lower gluten, higher fibre content and partly because spelt gluten is water soluble and degraded by heat, unlike modern wheat gluten. That’s great news for anyone suffering from digestive issues, including irritable bowel syndrome.
Our flour tested with good stability results, important for bread making.
Our Spelt Flour is currently available in bulk as a Wholemeal or a White flour in 25kg bags.
It is also available in bulk in 25kg bags as de-hulled grain. Please call 07967911360 or email whattonfarm@gmail.com
Spelt flour is popular, but it tends to confuse people. Is it wheat or isn’t it? Is it gluten-free or not?
Spelt is the same genus but a different species of wheat cultivated since approximately 5000BC. It was an important staple in parts of Europe from the Bronze Age to medieval times, but went out of favour as higher yielding wheat varieties took over.
Now, as people strive for healthier foods, spelt is making a comeback as a healthier, nutritious alternative to modern wheat. Some people who cannot tolerate wheat can tolerate spelt (but it does contain gluten, so people with gluten allergies or coeliac disease need to avoid it.)
Spelt has a mild, slightly sweet and nutty flavor, similar to that of whole wheat flour but with none of the bitterness. It is a light grain, so it doesn’t weigh down baked goods the way whole wheat flour can. In fact, food baked with spelt is usually soft and tender.
