Spelt is a species of wheat arising from natural hybridisation which has taken place centuries ago. It is one of the original 7 grains mentioned in the bible and continues to be popular today for its nutritional value-providing dietary fibre and good levels of protein. Spelt has high water solubility, so its nutrients are easily absorbed by the body.
White Spelt flour is just spelt flour with most of the bran and germ removed. It is used where a ‘lighter’ touch is preferred as in pastries, biscuits, cakes, etc. It can replace white wheat or white grain flour in most baking recipes. It gives a slightly sweet, nutty flavour to baked goods.
We recommend using spelt flour when making pizza dough. Spelt flour is popular as it has a fairly strong nutritional profile.
Certified Organic White Spelt Flour
Product of USA, Packed in New Zealand
Serving size 100g
|Avg per Serving||Avg per 100g|
|Fat, total (g)||1.6||1.6|
|– saturated (g)||0||0|
|– sugars (g)||3.3||3.3|
|Dietary Fibre (g)||3.3||3.3|
Note: Product and Nutrition Information may change from time to time. Please refer to the actual pack label for the most accurate data.