Organic Stoneground Spelt Flour

Organic Stoneground Spelt Flour

SKU Unit Size
23191 400 g
23198 1 kg
23192 2 kg
23193 5 kg
23194 10 kg
  • Description

    Our Organic Spelt Flour is milled from whole organic spelt grains, including large pieces of bran. Compared to the lighter variation, the whole flour is considered to be more nutrient-rich and combines better with other flour.

  • Directions

    When replacing wheat flour with spelt flour in a recipe, it is recommended to reduce the amount of kneading time and setting time of the dough, and use approximately 8% - 12% less water in your recipes.

  • Uses

    Spelt flour can be used as a substitute for wheat flour in any baking or pastry recipes such as muffins, breads and pasta. As a relative of wheat, please note that spelt does contain gluten, therefore inappropriate for consumers with Celiac disease. However, some individuals may be able to tolerate spelt in small amounts.

  • Storage

    Product should be stored in a dry, cool area with a temperature below 15˚C and 60% relative humidity. Under proper storage conditions, optimum shelf life is 6 months.

  • Nutrition

    Nutrition Facts Per 100 g Amount % Daily Value
    Calories 380 -
    Fat 2 g 3%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 73 g 24%
    Fibre 12 g 48%
    Sugars 0 g -
    Protein 13 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 4%
    Iron - 30%
  • Allergens

    Contains: Wheat

  • Recipes

SKU Unit Size
23191 400 g
23198 1 kg
23192 2 kg
23193 5 kg
23194 10 kg
  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Allergens

  • Recipes

  • Our Organic Spelt Flour is milled from whole organic spelt grains, including large pieces of bran. Compared to the lighter variation, the whole flour is considered to be more nutrient-rich and combines better with other flour.

  • When replacing wheat flour with spelt flour in a recipe, it is recommended to reduce the amount of kneading time and setting time of the dough, and use approximately 8% - 12% less water in your recipes.

  • Spelt flour can be used as a substitute for wheat flour in any baking or pastry recipes such as muffins, breads and pasta. As a relative of wheat, please note that spelt does contain gluten, therefore inappropriate for consumers with Celiac disease. However, some individuals may be able to tolerate spelt in small amounts.

  • Nutrition Facts Per 100 g Amount % Daily Value
    Calories 380 -
    Fat 2 g 3%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 73 g 24%
    Fibre 12 g 48%
    Sugars 0 g -
    Protein 13 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 4%
    Iron - 30%
  • Product should be stored in a dry, cool area with a temperature below 15˚C and 60% relative humidity. Under proper storage conditions, optimum shelf life is 6 months.

  • Contains: Wheat