Natural Stone Ground Spelt Flour – 1 kg
Description
The stoneground spelt flour is an ancient relative of modern wheat, it has a delicious and distinctive nutty wheaty flavour. Spelt contains gluten which makes it ideal for bread making; the gluten, however is more fragile than that found in wheat, making it easier to digest.
Directions for use:
You can substitute spelt flour in any recipe calling for wheat flour, such as pasta, bread, cookies, crackers or baked goods. Because it is lower in gluten, however, spelt does not rise as well as wheat flour. The gluten in spelt flour is also somewhat unusual in that it breaks down easily, compared to wheat flour which is quite resilient and often requires long kneading time to strengthen its gluten. This means it is important not to over-mix spelt or you may risk having a crumbly texture. Some cooks like to blend spelt flour with wheat flour.Ingredients:
Wholegrain spelt flour 100%
Nutrition values per 100g:
Energy - 1363 kJ / 326kcalAllergy information:
* Contains gluten1 kg
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