Spelt is an ancient grain mentioned in the old testament. It is a relative of modern wheat but much lower in gluten. This flour has been milled and sieved to remove the bran for baking.

Milled from strong hard wheat and sieved to make a fine wheat bread flour. Ideal for use in bread machines, for oven baked yeast cookery and profiteroles.

Spelt is an ancient grain widely grown in roman times. It is a relative of modern wheat but much lower in gluten. Its genetic heritage is a cross of wild grasses and early cultivated cereals

Fine milled from soft wheat with added raising agents. Ideal for deliciously light home made cakes