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".
Typical Values Per 100g Energy 1525kJ/361kcal Protein 13g Carbohydrate 66g of which sugars 0.8g Fat 3.1g of which Saturates 1.3g Dietary fibre 8.4g Salt 0.01g
Wholegrain Spelt Flour*
*=certified organic ingredients