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Spelt is an ancient species of wheat containing a lower ratio of coeliac inducing Gliadin. This ageless nutritious wheat has high water solubility, so essential nutrients are easily absorbed by the body. White Spelt Flour is just spelt flour with most of the bran and germ removed. It is an ideal substitute for white wheat or white grain flour in baking pastries. It gives a slightly sweet nutty flavour to baked goodies. No harsh chemical bleaching or alcohol treatment No harmful preservatives added No anti-bacterial or anti-fungal agents No bromate added.