Organic Stoneground White Spelt Flour is a stone ground flour which contains a fine bran. The grain passes through a stone mill and most of the bran is removed while the germ and endosperm are retained. The stone milling process gives a stronger flavour and retains more nutrients when compared with roller milled flours. Spelt is an ancient grain with a wholegrain flavour and can be used like all-purpose flour. 100% Australian Grown. Organic, unbleached, and chemical free. No GMO. Preservative free. Milling process: Stone Mill Protein Content: 12% Popular uses: Sourdough, Breads, Pizza bases, Cakes Taste Profile: Strong cereal flavour This flour was previously named Demeter Farm Mill - Organic Unbleached White Spelt Flour. This flour is the exact same flour, produced the same way, at the same mill, Wholegrain Milling in Gunnedah NSW. It has just had a slight product name, brand name and packaging change. HOW TO USE Organic Stoneground White Spelt Flour is an excellent alternative to wheat flour and can be used in a similar manner. When baking, spelt doesn't require as much water as wheat flour and doesn't get a rise as high due to its lower gluten content. Organic white spelt flour is a popular alternative to wheat flour for baking pancakes, muffins, cakes, cookies, pasta, bread, waffles and even pizza bases! Refrigerate flour to retain freshness or store in a cool, dry place. GROWING & PROCESSING Wholegrain Milling is independent, family owned and run. They use grains grown by farmers who care for the long-term health of the land and grind them using traditional stone milling techniques; creating consistent quality, tasty, nutrient-dense flours. Stone ground milling ensures that the grain passes through the mill slowly, at cooler temperatures. This preserves essential enzymes and nutrients. Retention of the whole grain results in the highest quality flour - bursting with flavour, rich in nutrients, perfect for all styles of baking. INGREDIENTS Organic Spelt Grain