Light Spelt flour, the same that I use to bake our award-winning sourdough bread.
This flour has low gluten and a high bran content that so it retains a lot of it’s natural enzymes which are good for your gut health, and slows down the release of the natural sugars so is suitable for diabetics.
Because of the lower gluten content it is trickier to bake with – treating it like wheat will lead to flat, overworked loaves. To learn more about baking check our bread page, there’s a wealth of information on there for you! If you’re interested in baking and self-sufficiency then take a look at our courses in Somerset too.