e3spelt®
100% Australian grown
E3 spelt the ancient wheat with a natural DNA twist
What makes e3 Spelt® flour so special?
Unlike other spelts and bread wheats, the Expansin, a wheat allergen, in e3 Spelt® has a naturally different structure consistent with a lower immunogenicity. For people with wheat intolerances, e3 Spelt® is a great alternative grain.
e3 Spelt® also contains lower levels of FODMAPs than other spelts and less than half the level found in bread wheats. Traditional sourdough baked with e3 Spelt® should be suitable for a low FODMAP diet.
e3 Spelt® flour has excellent baking properties and is perfect for bread, sourdough, pizza, pasta, cakes and biscuits.
What Sets
e3spelt®
Apart
E3 spelt is unique and different from all other commercial wheats and spelts due to its protein structure and composition and may assist those with intolerence to wheat.
E 3 spelt also contains lower levels of FODMAPS than other spelts and less than half the level found in bread wheats. Traditional sourdough bread baked with E3 spelt should be suitable for a low FODMAP diet.
E3 spelt is a true ancient grain with excellent baking properties, distinctive flavour and aroma and is a great alternative to wheat-based products
E3 spelt is unique
E3 spelt is unique and different from all other commercial wheats and spelts due to its albumin and globulin protein structures and composition. In particular its Expansin, a wheat allergen, has a naturally and uniquely different structure consistent with a lower immunogenicity (this may be suitable for those consumers with mild wheat allergy) actor.alimentaria, volume 46 et cetera
Please note: e3 Spelt® contains gluten and is not suitable for coeliacs. Not recommended for consumers with a history of anaphylaxis to wheat.