Matthews Cotswold Stoneground White Spelt Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Stoneground Spelt flour is a smooth white flour milled from UK grown ancient grain spelt. Spelt is a highly nutritious and healthy option, compared to wheat, it is packed full of fibre. Cotswold Spelt is a perfect all-purpose healthy baking flour that produces delicious bread, cake and biscuit recipes.
Rich in flavour spelt is superb for bread making and speciality pastry. Stripped from its coarse outer layer to end with a smooth white flour. A great healthy option with it being easier to digest rather than normal flours.
This flour produces light easier to rise breads with the distinctive nutty and sweet spelt flavour.
Available in 16kg Sacks here.
Milling and Provenance: Spelt was first cultivated 6000 to 9000 years ago. It is referred to as an ancient grain along with Einkorn and Emmer the other “Farro” wheats. Matthews works with spelt farmers around the Cotswold and UK and collects the “hulled Spelt” and then shares a de-hulling plant at one local farm. The spelt is then collected by the mill and conditioned in our 100-year-old pine bins before being milled into different types of spelt flour.
Protein: 11%
Contains: Spelt
Perfect for & Recipes: Spelt Bread, Spelt sourdough pizza, Spelt wraps, Spelt scones, Spelt muffins, Spelt crepes, Use in replacement to all-purpose flour. Alternatively blend 20% spelt into your wholegrain flours for added flavour and to make a lighter loaf.
Delivers: A healthy and nutritious lighter texture in baked goods and works well as a substitute in recipes that call for all-purpose flour.
Contains: Spelt (ancient grain)
Did you know: Spelt is also known as farro grande in Italy, “Dinkle wheat” in Germany and the French call it “wheat of the Gauls” hulled wheat and has been cultivated for the last 6000 but possibly 9000 years. Spelt is actually hybrid of emmer and wild goat-grass. It is a not as old as its ancestors Einkorn and Emmer but has been arguable more consistently used throughout time.
Matthews Spelt Flour Top Tips: 1: Use correct quantities of water. 2: Over mixing dough will destroy delicate proteins. 3: Spelt flour is more soluble than wheat so you may need less water.
For allergens, including cereals containing gluten, see ingredients in bold
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
About Matthews Cotswold
Nutrition
Care
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Legal Disclaimer
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame