Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Spelt flour in a ceramic bowl, natural light brown shade
Spelt Flour: Fibrous Baking Ingredient from Ancient Grain

Spelt Flour: The Traditional Grain Flour Rich in Nutrients and Flavour

Ingredients Grains and Pulses

Description

Spelt flour is made from an ancient grain, spelt wheat, which has been consumed since antiquity. Compared to modern wheat, it contains more protein, fibre, and minerals, and possesses a mildly nutty, earthy flavour. Spelt flour is produced in both wholemeal and white varieties, and is increasingly popular in health-conscious kitchens.

This type of flour is excellently suited for making bread, cakes, pasta, pizza, and pancakes. Due to its high absorption capacity and high gluten content, it kneads well, yet requires gentle handling to prevent the dough from breaking down.

The Benefits of Spelt Flour

  • High Fibre Content: Promotes digestion and provides a longer feeling of satiety.
  • High Protein Content: An ideal plant-based protein source for vegetarian diets.
  • Rich in B Vitamins: Supports nervous system function and metabolism.
  • Easier Digestibility: Due to a weaker gluten structure than common wheat, it is less burdening on the stomach.
  • Distinctive Flavour Profile: A nutty, slightly sweet, natural taste that enhances baked goods.

Culinary Uses

Spelt flour is versatile in use. It is ideal for bread, flatbreads, scones, muffins, pancakes, or homemade pasta. It is an excellent alternative to wheat flour, especially if looking for a healthier, whole-food solution. It can be used as 100% spelt flour or mixed with other flours to achieve a lighter, airier texture.

As spelt flour absorbs more liquid, it is recommended to add extra water, milk, or eggs to recipes. Over-mixing can make the dough brittle, so it requires gentle mixing.

Storage

Spelt flour should be stored in a dry, cool place, airtight, as the wholemeal variety has a higher fat content. It stays fresh longer in the refrigerator. Storage time: approx. 6 months at room temperature, up to 12 months chilled.

Spelt flour is the ideal choice if you are seeking a healthy, nutritious, yet versatile grain flour for everyday baking.

Recipes with this Ingredient

Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Cakes and Desserts

Prebiotic leek & pumpkin pie
Spelt flour scones served Cakes and Desserts

Nutty spelt flour scones