Flour

GREAT SOURCE OF FIBERS

WHOLE-GRAIN EMMER FLOUR

Emmer is an excellent source of fiber. Fiber, in turn, plays a crucial role in regulating the digestive system. So it’s no surprise that fennel has been shown to improve digestion in humans. Including emmer in your diet may be particularly beneficial if you have irritable bowel syndrome with constipation or other indigestion.

WHOLE-GRAIN MILLET FLOUR

Millet is a grain that is believed to have been first cultivated more than 4,000 years ago in Asia. Once a staple grain in Europe during the Middle Ages and a consistent dietary choice in less developed countries, millet is now experiencing a resurgence in popularity in America. Millet can be found in a wide range of products, including breakfast cereals, flour, and even gluten-free beer. Millet flour is known for its higher protein content compared to brown rice flour, which is a commonly used gluten-free flour. In addition, millet flour contains fiber that is beneficial for the microbiome, supporting gut health. Millet flour is also rich in various other nutrients, including magnesium, manganese, phosphorus, and folate. It is worth noting that millet flour is a rich source of antioxidants and carbohydrates with a low glycemic index.

WHOLE-GRAIN BUCKWHEAT FLOUR

Buckwheat flour is excellent for your health because it is rich in carbohydrates and does not raise blood glucose levels. Buckwheat flour is increasingly popular and is often used as a substitute for common wheat or corn flour, which dominated our diet for decades.

SPELT FLOUR

Whole-grain spelt flour is extremely beneficial for the treatment of intestinal diseases and metabolic disorders, as it contains up to 70% less gluten than wheat flour. Additionally, it is rich in selenium, which is known for its cancer-protective properties. The specific grinding method used, known as ‘cold milling,’ helps preserve all the nutritional properties of spelt grains.

From ground spelt, we derive spelt flour with a sweet and nutty flavor. Spelt flour is used in the same way as common wheat flour, but it differs in that the final baked products have a fuller flavor and a texture more reminiscent of wholemeal dough.