Wholemeal Spelt Flour 1kg
Spelt is a sub-species of wheat flour that has a lovely, nutty flavour similar to barley. It has gained popularity in recent times, thanks to its high levels of fibre, protein, vitamins and minerals and the fact that it is both easy to digest and low in gluten. Spelt flour can be used in bread, pasta, biscuits and crackers. Spelt is also known as farro or dinkel.
Mauri Wholemeal Spelt Flour has all the goodness of an ancient grain milled to contain all the constituents of the wheat grain.
Grown and milled in Australia by Mauri (a division of George Weston Foods GWF). he origins of Mauri can be traced all the way back to 1870. For more than 145 years we’ve been providing wholesome baking products for Australians to enjoy.
Benefits of spelt flour
Spelt has a broader range of nutrients than other members of the wheat family, with higher levels of protein, fibre, manganese, niacin, thiamine, copper and vitamin B2. The high level of fibre in spelt helps reduce low-density lipoprotein (LDL) or “bad” cholesterol levels.
A wholegrain with unique properties; the husk protects it from pollutants and insects, which enables growers to use little or no pesticides.
How to bake with spelt flour
When baking bread with spelt, be aware that the low gluten levels can make dough made with spelt hard to work with and difficult to make rise. Ideally, mix it with other types of flour that have higher gluten content (half and half spelt and white or wholemeal wheat flour works well), so you get both the elasticity and the nutritional content.
Ways to use spelt
- Use ground spelt flour in baking breads and muffins
- Cook the whole-grain spelt berries as a replacement for other carbohydrates, such as rice or pasta
- Make a spelt risotto using the same technique as traditional risotto
- Use the cooked berries, cooled, to make a salad as you would a rice salad
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