Spelt is one of the oldest cultivated grains (an ancient cousin of wheat). It is high in fibre, has a higher content of protein and vitamins than wheat and although not gluten free, Spelt can be tolerated by some people with wheat allergies. Praised in the 12th century by St. Hildegarde von Bingen as "the best of grains".
White Spelt Flour*
*=certified organic ingredients
Allergens Contains Gluten May contain traces of egg
Nutrition per 100g
Energy 1525kcal 361kJ Protein 14.0g Carbohydrates 60.0g - sugars 3.9g Fat 3.0g - saturated fat 0.6g - trans fat 0g Fibre 12.0g Sodium 1.6mg