Organic small spelled flour from Ventoux

Céréale typique de notre région, le petit épeautre se cultive sur nos terres de Provence depuis plus de 9000 ans. C’est un ancêtre du blé et de toute autre céréale.

Ventoux einkorn flour is the transformation of grain in a mill. It is a semi-wholemeal flour (T110).

You can use it for all types of recipes: Making bread, pancakes, biscuits, cakes and many other recipes…

Local and authentic, it is distinguished by its low gluten content, but it is rich in magnesium, phosphorus, calcium and vitamins.