Description
Wholemeal spelt is an ancient grain with a nutty flavour and aroma, with a course texture, and is naturally wheat free. It is high in protein and low in gluten, meaning it can be more easily digested then wheat flours. It can be used in place of, or in combination with, wheat flour in most recipes and may require a little less liquid than specified in a wheat recipe.
Origin: Australia
Ingredients: organic wholegrain spelt flour
Allergens: gluten, may contain traces of wheat, soy, peanuts, sesame seeds, tree nuts, eggs and dairy
Nutritional Table
Average per 100g
Energy (kj) 1640
Protein (g) 14.26
Total Fat (g) 2.16
Saturated (g) 0.4
Carbohydrates (g) 60.1
Sugars (g) 1.11
Sodium (mg) 2
