Country of origin: Australia
Spelt is an ancient grain related to wheat, that has a nuttier and sweeter flavour. Many find this nutritious flour easier to digest than other wheat flours, due to its higher protein and lower gluten content. The wholesome nutty flavour adds texture to baking, making it perfect for any whole grain recipes.
Ideal for rustic breads, sourdoughs, pasta, cakes, desserts, sauces, pizza dough and any whole grain recipes.
To substitute spelt in place of normal wheat flour, decrease the liquid by 10-15%, and reduce the mixing and handling time by 1/3.
