Dinkel / Spelt Flakes
Spelt flakes are versatile and can be used in a variety of ways: as a breakfast cereal, simply soaked in milk or plant-based alternatives, or used in muesli and granola blends. They can also be incorporated into baked goods like cookies, bars, and breads for added texture and nutritional benefits. Spelt flakes are an excellent choice for those looking for a gluten-friendly alternative to oats, though they do still contain gluten, making them unsuitable for those with celiac disease.
Flakes need to breath, please open bags directly after you receive them.
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Dinkel / Spelt
Dinkel (triticum spelta) has been grown on the farm for some 20 years, in fact Milmore Downs pioneered this crop and its demanding processing requirements. The old variety used ensures excellent quality. As an ancient grain it relates to wheat. It was previously widely grown in Europe but due to its low yield and difficult growing characteristics it has mostly been replaced by modern wheat.
Although Dinkel contains as much gluten as wheat its gluten (protein) molecule has a different composition, which is why many people who are allergic to wheat can eat Dinkel. If you have a wheat allergy though you may or may not be able to eat Dinkel. Just try a small amount first.
Dinkel flour is a wonderful easily digestible product having a pleasant nutty taste. It can be used for bread but also for the full range of baking (cakes and biscuits, scones, pizza bases...) in exactly the same way as ordinary wheat flour though the bread dough may take longer to rise.
Flakes need to breath, please open bags directly after you got them.
All spelt / Dinkel products are BioGro* certified.