Spelt Flour

This is an ancient grain and was used throughout Europe. It almost died out in the 19th century as it did not take to intensive agriculture, but survived in Germany. Some people who are slightly wheat intolerant are able to eat Spelt. It is a pleasing flour to work with and produces good results. It is a low yielding grain which is reflected in the price. The grain we are using at the moment is grown in the UK.