Light Spelt Flour has been carefully milled from spelt grain and sifted to remove just enough of the bran and germ and contains gluten. It offers a lighter texture in baked goods and works well as a substitute for all-purpose flours.
Easy to digest and a suitable alternative to wheat. Use light spelt flour in baking where a “lighter” touch is preferred. Use in muffins, cookies, pie crusts, pastries, biscuits, pan breads and batters.
