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About Lotus White Spelt Flour
Spelt flour is absolutely suitable for baking and may be substituted for common wheat flour in breads, pasta and various baked goods, such as cakes, cookies, biscuits, crackers, pancakes etc.
Spelt is an ancient grain that has lately made a comeback in North America, even though it has been popular through the decades in many European countries. Spelt is a non-hybrid distant relative to present day wheat. Spelt's uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher inB complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system.
Spelt is a suberb fiber resource. Spelt's nutty flavor doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you! Keep reading to find out more about how spelt’s nutrients contribute to lower risk of cardiovascular (heart) disease, type II diabetes, and can lessen occurrences of migraine headaches.
Certification
Organic (NASA)
Weight / Volume
1 Kilogram
