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Organic Wholegrain Spelt Flour

Organic Wholegrain Spelt Flour

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Product Description

THE BEST BEFORE DATE ON OUR WHOLEGRAIN FLOUR IS APPROX 09.06.2024 - THIS MAY VARY BY A WEEK OR TWO AS WE ARE CONSTANTLY MILLING

 

Our wholegrain organic spelt flour is not only high in fibre and a source of protein, it makes amazing bread and pasty adding a delicious, nutty flavour to your baking.

All our flours are free from additives and are not fortified.

This recipe is perfect for our Seeded Loaf recipe

Ingredients

100% organic wholegrain spelt (wheat

Allergy Advice
For allergens see ingredients in bold

Nutritional Information

Typical values

Per 100g

ENERGY  KJ

1425KJ

ENERGY  Kcal

338Kcal

Fat

3.1g

 of which saturates 

0.9g

CARBOHYDRATES

60.0g

of which sugars

2.6g

FIBRE

10.1g

PROTEIN

11.8g

SALT

0.01g

Delivery Information

Free Delivery* on orders over £30 to UK mainland only .(Highlands and Islands surcharge applies). There will be a £6 delivery charge on orders below £30. *Excludes Hampers

Product Features

  • Packaged Weight: 6.44Kg

Customer Reviews

By Anthony on 24th September 2020
"This is excellent flour for bread-making. I use it 75% wholemeal to 25% white as that produces the best 'wholemeal' crumb with my sourdough recipe, developed from Jeffrey Hamelman's honey spelt bread recipe in his "A Baker's Book of Techniques and Recipes""
Star Rating 5
By JoSwift on 4th May 2020
"This flour is excellent. During lockdown I have made my own sourdough for the first time and also discovered Sharpham spelt flour - a perfect combination! Thank you so much for keeping the milling going."
Star Rating 5
By PamThorpe on 30th April 2020
"Fantastic flour - tastes amazing and such good quality. A real treat"
Star Rating 5
By PennyStewart on 24th April 2020
"Love this flour and so do my friends who have difficulties with gluten. Spelt is easier to digest and I like baking with this!"
Star Rating 5
By riittamatheson on 23rd April 2020
"Excellent - I've used white and wholemeal spelt combo 60/40 for bread making and other baking for some years, since developing an intolerance to gluten. No problems with spelt. At times I add kamut flour to the mix - 200g each for large bread machine loaf. Love it. I also use spelt pasta which is tastier by far than wheat. Spelt has a lovely slightly nutty taste to it, and is way more nutritious than wheat. If you haven't tried it, do! You owe it to your taste buds and digestion, it's an all round healthy experience."
Star Rating 5

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