Spelt is an old type of cereal and a cultured grain, closely related to wheat. Spelt is among the oldest grains cultivated but was gradually crowded out by wheat, as wheat gave a more abundant harvest. You can use spelt flour instead of wheat flour in all types of baking and cooking.
Spelt has many good qualities:
– The taste is rich and slightly nutty, which is excellent for cooking and baking.
– Spelt contains plenty of fiber and protein and is easily digested.
– The spelt grain has a very thick shell that protects the grain against pollution and pests. We shell the spelt in our shelling plant before grinding.
– Spelt is more nutritious and tastier than modern wheat. Among other things, it has been shown to contain greater amounts of zinc, iron, copper, phosphorus and thiamin (vitamin B1) compared to modern wheat.
According to a research, spelt contains less certain short carbohydrates (so-called FODMAP carbohydrates) than many other grains. FODMAP carbohydrates can cause stomach cramps and bloating. Spelt can therefore suit people with sensitive stomachs, precisely because of its good carbohydrate composition. During the fall of 2023, we received responses from four different people who had not been able to eat wheat for many years, that they could eat our spelt without the issues found with wheat.
What is stone milled flour?
The biggest difference between the regular roller milled flour and the stone milled flour is that when the grain is stone milled, everything is ground at the same time. This means that a stone milled flour still has the sprout left, because the flour is sieved after it is milled. It also makes stone milled flour darker. A rolled white sifted flour, on the other hand, only consists of the white core. This is an important difference, because in the sprout there are lots of minerals and vitamins. There is also the fat that gives flavor to the flour. In the white rolled flour, there are not as many nutrients and not as much flavoring substances.
Organic. We only grow organically and our products are free of additives.
Nutritious. In our flours, we make use of everything from the grain. This means that our flour contains more nutrition and fiber than ordinary flour.
Check out Otto Gårds receipes (only in Finnish and Swedish): https://www.ottogard.fi/recept/
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