Sustainable Whole Spelt Flour is stone ground and retains all the goodness and fibre of the whole grain. Used in the manufacture of breads, cakes and biscuits, use an alternative to wheat flour. Ideal for all your cooking needs. This low allergy high energy flour is organically grown. For those who are intolerant to wheat try spelt as an alternative. Whilst it is not gluten free many people who have an intolerance to normal wheat products have found they can use spelt flour for all their cooking needs. Spelt is suitable for breads, cakes, pancakes, biscuits, pasta, pastries and most baking needs. White or Wholemeal Spelt, Organic or Sustainable, it is one of the healthiest bread making flours you can use. Try it and see for yourself.
NB: Bread Machine: We recommend you blend the wholemeal spelt with at least 50% white spelt or simply use your dough setting and finish the bake in your oven in a bread tin for best results.
Packed and stored in a factory that also handles soy, seeds, grains, sesame and products containing gluten.
Store under refrigeration or in a clean area free from infestation and contamination to ensure shelf life.
Nutritional Information Per 100gm Serve
Protein Min >12%
Fat total 2.5g
– saturated 0.3g
– Total 69.5g
– Sugars 0.9g
Dietary Fibre 6.1g
SUSTAINABLE FLOUR: In simplest terms, sustainable agriculture is the production of food, fibre, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare. Some of the most common techniques used in sustainable agriculture include:
- No detectable chemical residues in harvested grain
- No-till farming system
- 100% Australian grown
- No in-crop spraying with any herbicides, insecticides or fungicides
- No stubble burning
- Soil testing for nutrient levels and safe fertilisers (heavy metal free) used
- Ancient wheat varieties selected for baking quality, flavour and human health benefits
The ancient wheats grown by Sustainable Farmers of Australia have not been breed or modernised in any way, they are in their original ancient form. Our original forms of ancient wheats are prized by bakers for their baking qualities, flavour and colour. Ancient wheats have a protein structure that is more easily digested than modern wheats and many sufferers of wheat intolerances and IBS symptoms are able to tolerate the Spelt and Khorasan/Kamut by Sustainable Farmers of Australia.