What is Spelt Flour?
Spelt wheat, known as "kaplıca buğdayı" and grown in Kastamonu, has a history that dates back approximately 12,000 years. As the world’s first wheat, spelt wheat has not been genetically modified. Due to its fibrous structure and nutritional properties, spelt flour is recommended as an alternative to white flour, containing very little gluten compared to white flour. It is produced using traditional methods in a stone mill from spelt wheat grown in Kastamonu. Its nutritional value is high. Spelt wheat is considered an heirloom seed, and its genetics and natural qualities have not been altered.
What are the Benefits of Spelt Flour?
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High Fiber Content: Regulates the digestive system, supports gut health, and provides a feeling of fullness.
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Low Glycemic Index: A better option for diabetics as it raises blood sugar levels slowly.
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Rich Nutritional Value: High in vitamins (especially B vitamins), minerals (magnesium, zinc, iron), and antioxidants.
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Gluten Sensitivity: With a lower gluten content, it may be more tolerable for those with gluten sensitivity.
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Heart Health: High fiber and healthy fatty acids can support heart health.
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Energy Boosting: Provides long-lasting energy due to its slowly digestible carbohydrates.
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Natural and Unprocessed: Contains no chemical additives, making it a natural food source.
Due to these benefits, spelt flour stands out as a valuable option for healthy eating.
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