Bill's Healthy Bakery 100% Spelt Sourdough 620g

$1.18 / 100G

Product Details

Spelt is an ancinet grain - a highly nutritious alternative to conventional wheat. A safe substitute for those who experience sensitivities to conventional wheat Spelt is easily soluble in water allowing nutrients to be efficiently absorbed by our bodies, making to easy to digest. High in protein (significantly higher than conventional wheat) and B complex vitamins spelt is packed full of simple and complex carbohydrates. These are both important for blood clotting and stimulating the body's immune system. Spelt is a superb fibre resource. You'll love spelt not just because its nutty flavour tastes so good but because it is bursting with so many other nutritional benefits which are amazingly good for you!

At Bill's, we're focused on inspiring healthier living through healthier choices. All of our delicious sourdoughs are made using pure, natural ingredients from certified farms, milling our flour in a traditional stoneground method, and allowing our unique natural starter to slowly ferment over 18 hours. Simple, certified Organic and no nasties.

- High in fibre.

- Vegan & no dairy.

- Lower GI & pH.

- Non GMO.

- Low fat.

- Cholesterol free.

- Nut free.

- Reduced salt.

Free from

- Artificial preservatives.

- Flavourings and colouring.

- No added soy.

- No added yeast.

- No added sugar.

- No animal products.

- No chemical herbicides & pesticides.

Made in Australia from at least 98% Australian ingredients


Certified Organic Stoneground Spelt Flour, Filtered Water, Certified Organic Sunflower Oil, Himalayan Pink Rock Salt, Psyllium Husk and Lecithin.



Nutrition Information

  • Nutrition
  • Avg Qty Per 100g
  • Avg Qty Per Serving
  • Energy
  • 1030kJ
  • 411kJ
  • Protein
  • 8.5g
  • 3.4g
  • Fat, total
  • 2.3g
  • 0.9g
  • – saturated
  • 0.3g
  • 0.1g
  • Carbohydrate
  • 44.4g
  • 17.8g
  • – sugars
  • 0.1g
  • 0.1g
  • Sodium
  • 242mg
  • 97mg

Further nutritional information may be displayed on back of pack.

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