Organic Spelt Flour - Wholegrain
Spelt is a nutty flavoured ancient grain related to wheat. It is also richer in nutrients and fibre. Spelt can be used in the same way as wheat to make breads, in baking and pasta while it does not seem to cause intolerance in many people with wheat or gluten sensitivities.
|Fat Total (g)||2.4|
|Carbohydrates, total (g)||59.5|
|Dietary fibre, total (g)||10.7|
|Ingredients and Processing|
|Full Description||WHAT IT DOES - FOOD Spelt is rich in nutrients with a broader spectrum that most grains. It is higher in protein, fat and fibre than most wheat varieties. One of its most important factors is its highly water-soluble fibre, which dissolves easily and allows nutrients to be efficiently taken up by the body. Spelt is an excellent source of manganese and a good source of fibre, phosphorus, Vitamin B3 (niacin), magnesium, protein and copper. HOW TO USE Bread Add rolled spelt to your favourite bread (replace 1/2 flour with 3/4 cup rolled spelt) for a great texture and improved nutrition. Anzac Biscuits - swap with oats or mix half half with oats for a fuller flavoured biscuit with added nutritional qualities.|