Spelt flour

Spelt flour is milled from spelt, an ancient grain related to wheat. It is a type of farro and has been cultivated for thousands of years. Spelt flour has a nutty, slightly sweet flavour and a texture that can be slightly coarser than standard wheat flour.

Spelt flour is used as a direct substitute for wheat flour in baking, including breads, biscuits, cakes, and pizzas. Its gluten content allows for dough to rise, and it can contribute to a chewier texture and richer flavour in baked goods.

Spelt flour is a whole grain and a source of fibre, protein, and various micronutrients. Like other wheat-based flours, it contains gluten. The UK government's Eatwell Guide recommends that starchy carbohydrates like bread and pasta should make up just over a third of the food we eat, choosing whole-grain versions where possible. Spelt flour is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations.