Sprouted Spelt flour is high in protein, light to bake with, and has a wonderful flavour. It is quite amazing what sprouting can do for a grain. When Rude Health sprout this grain it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms.
This Sprouted Flour is perfect for making cakes and pastry in place of regular wholemeal flour. When making bread you may find you need a little more liquid than with regular wholewheat flour, but the results are worth it.
You might be interested in the other Rude Health Sprouted Grains
Sprouted whole spelt flour.
Contains Gluten. Made in a facility that handles nuts.
|Typical Values Per 100g|
|of which sugars (g)||6.5|
|of which saturates (g)||0.0|
Here is some really interesting information on Sprouting Grains from Rude Healths' website:
Sprouted Grains are..
Easier to digest than unsprouted grains. By sprouting they transform from a starch into a vegetable.
More nutrient-dense than unsprouted grains and they taste better
Higher in protein than unsprouted grains
Higher in vitamin C, vitamin B (B2,B5 and B6) and carotene
A better source of calcium, magnesium, iron copper and zinc as they more easily absorbed by the body than unsprouted grains. Sprouting neutralises enzyme inhibitors and phytic acid, which is present in the bran of all grains and inhibits absorption.
Much lower in gluten than unsprouted grains
"The abundance of nutrients found in sprouted grains is superb, rendering a grain into a higher-protein compound. Sprouting is set to be one of the biggest new trends in foods, as we recognize the importance of living foods within our eating regimes." Quote from Vicki Edgson, Leading Nutritionist.
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