About Light Spelt Flour
Light Spelt flour for sweet, nutty flavoured bread, cakes and pancakes. Marriages produce flour using a combination of the traditional techniques we have trusted for generations and the best modern milling technology. Before milling, the Spelt grain's tough outer husk is removed, The flour is later finely sieved to remove some bran. Spelt is an ancient variety of wheat and contains gluten.
Spelt is an ancient strain of wheat. Whilst not suitable for people with Coeliac disease it is often tolerated by people who have sensitivities to modern wheat strains. It is commonly used as a substitute to wheat in breads, cookies and baked goods as it has a good gluten structure that helps give baked goods their structure. Try experimenting by replacing 25% of your usual wheat flour with spelt flour and taste the difference! Spelt flour has a slightly nutty, almost sweet taste, is higher in protein than wheat flours and gives a good crumb in breads. It's ideal for home-made pizzas, try it and see!
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