About Organic Wholemeal Spelt Flour UK
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 strucutre 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!