Milled in stone grinders using ancient whole wheat Emmer grain. Whole wheat flour (atta) made from emmer wheat.
The Two Brothers Khapli (Emmer) Wheat flour (atta) has considerably lower gluten content as compared to modern store-bought wheat flour. Our Quality Analysis team did a comparison study for Gluten and fibre content and the results are as follows.
| Test Parameter |
Emmer Wheat flour |
Emmer wheat grain |
Market -wheat flour Sample |
| Gluten content |
5.78% |
5.78% |
13.24% |
| Dietary Fiber |
7.8% |
7.84% |
3.10% |
Naturally Occurring Simpler Gluten Structure
The gluten in Emmer (heirloom ) wheat is naturally occurring which makes it easier to break down during digestion and not cause inflammation in the gut.
The proteins available in ancient wheat varieties, of which Emmer is an important part, are higher in content and easier to absorb and assimilate in the gut. When kneading the dough made with Emmer flour, it feels so soft and makes fluffy chappathis which are light on the stomach.
Stoneground to retain Nutrition - At Two Brothers, we mill the atta in stone grinders to prevent nutrition loss. The whole wheat grains are directly milled with the bran and endosperm and hence the fibre content is also much higher than modern hybrid wheat flour.
Emmer wheat is an ancient strain of wheat which has not been modified.
Emmer wheat atta is easily digested and absorbed into the body when compared to modern wheat.
Ancient wheat grains are part of the natural biodiversity of the planet and hence good for our gut, the farmers who grow them and the planet.
This product contains no additives, is free from artificial preservatives, synthetic fillers or binders. It is 100% natural.
It is best before 3 months from the date of packaging.
