Organic spelled flour, with that unique taste
Our spelled flour is ground in a real windmill, by a real miller. It couldn't be more traditional. Not more sustainable either. If there is no wind, there is no milling. So wind energy ensures that you can enjoy these delicious organic flour and flour types. This also means that no tons of this flour are produced. By grinding on an old-fashioned millstone, the germ oil remains in the flour, unlike with industrial mills. The miller does his job with love, passion and wind energy. And you notice and taste that. Likewise this flour, organic spelled flour.
Why is this flour and not flour?
A wheat grain consists of 3 parts: the flower body (endosperm), the germ from which it originated and the membrane around it called the bran. When you start grinding wheat, flour is created, so all those parts are still in it. To get flour, sieve out the germ and bran. Flour is therefore finer than flour. It does have less nutritional value.
What about spelled and the gluten?
When gluten-free food became increasingly important, many bakers suddenly started to bake spelled bread. Strangely enough, spelled is an ancestor of normal wheat, an ancient grain. In fact, it contains more gluten than wheat! Gluten are proteins that enable connections in food and provide elasticity. Because of the high gluten content in spelled flour, you don't have to knead it as long as wheat flour. The proteins do their work faster and you end up with a nice airy bread. Because this flour is made from 100% spelled without wheat, it is a pure flour. Great to bake your own light spelled bread!
Preferably store in a dark, dry and cool place. In a container or closed tin.
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