Organic Wholegrain Spelt Flour

"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""

"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."

"Fantastic flour - tastes amazing and such good quality. A real treat"

"Love this flour and so do my friends who have difficulties with gluten. Spelt is easier to digest and I like baking with this!"

"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."