e3 Spelt® an ancient wheat with a natural DNA twist

e3 Spelt® flour is a unique Australian spelt with a nutty flavour, excellent for artisan breads, pasta and cereals.  e3 Spelt® flour is milled from a unique variety of spelt grain grown by farmers using sustainable agricultural practices

What makes e3 Spelt® flour so special?

e3 Spelt® flour has a unique and naturally different protein and carbohydrate composition and is a great alternative to wheat.

Spelt is a true ancient grain, originating around 7000 BC from the natural crossing of Emmer with a grass.  Spelt was found in the stomach of Otzi the Iceman, who was 5300 years old.  Spelt was recognised by Saint Hildegard von Bingen, an 11th century Abbess.  Over 1000 years ago,  she wrote:

Spelt is the best of grains; it contains sufficient fats, provides strength and is more easily digested than any other grain.  It makes man’s spirit cheerful and serene. No matter how it is prepared, be it as bread or otherwise, it always tastes good and sweet”

There is significant anecdotal evidence from around the world,  including Australia,  that spelt is a great alternative to modern wheat (and may be suitable for people with a wheat intolerance).

Where can I buy e3 Spelt® Flour?

e3 Spelt flour Bio-Oz Products

Shop online now for e3 Spelt® White and wholemeal flour at www.bio-oz.com.au

Bio-Oz 100% Australian grown ancient wheat flours

About e3 Spelt® flour

e3 Spelt® flour contains lower levels of certain soluble oligo-sacharides, grouped under the name FODMAPs (fructans) than other spelts,  and has less than half the level found in modern bread wheats. When e3 Spelt® flour is used to make sourdough breads the FODMAP level is further reduced and such breads are recommended by Monash University for those with IBS following a low FODMAP diet. www.med.monash.edu/cecs/gastro/fodmaps/low-high.html

e3 Spelt® flour is unique in that its Expansin, a wheat allergen, has a naturally and uniquely different structure consistent with a lower immunogenicity. Acta.Alimentaria,vol 46 (2), pp 246-258 (2017) DOI:10 1556/066-2017.46.2.15