Khapli wheat, celebrated for its rich flavour, is an ancient variety with higher nutritional content and is often favoured for making chapatis and bread. Importantly, it contains less gluten than many modern wheat varieties, making it potentially more tolerable for individuals with gluten sensitivities. The use of Khapli wheat provides a nutritious and flavourful alternative with reduced gluten content for those seeking a wholesome and easily digestible option.
Wheat flour at GreenPoshan is drawn through Low RPM stone-ground flour mill at a slow speed using traditional stone mills, preserving the natural properties of the grains. This method minimizes heat generation, retaining the flour’s nutritional content and enhancing its flavor. The resulting flour, ground at a low RPM, is often preferred for its wholesome characteristics, making it a choice for those seeking minimally processed and nutrient-dense alternatives.

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