Organic Long Wheat Flour (Emmer Wheat) 500g
₹ 130.00
Emmer wheat (khapli) has been clinically documented to produce a 36% lower post-meal blood glucose response than modern whole wheat atta in Type 2 diabetic subjects — without s... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Emmer Wheat (Khapli / Triticum dicoccum). Vegan. Contains gluten (lower than modern wheat). No bleaching agents, no preservatives, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 101 kcal | 338 kcal | 5.1% |
| Protein | 4.4g | 14.5g | 8.7% |
| Carbohydrates | 20.6g | 68.7g | 6.3% |
| Of which Sugars | 0.3g | 1g | <1% |
| Total Fat | 0.6g | 2g | <1% |
| Of which Saturated Fat | <0.1g | 0.3g | <1% |
| Dietary Fibre | 2.2g | 7.2g | 8.6% |
| Sodium | 4mg | 12mg | <1% |
| Iron | 1.1mg | 3.6mg | 6.4% |
| Magnesium | 42mg | 140mg | 12.4% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Emmer wheat (khapli) has been clinically documented to produce a 36% lower post-meal blood glucose response than modern whole wheat atta in Type 2 diabetic subjects — without sacrificing flavour, tradition or the ability to make everyday rotis. Our stone cold-milled organic khapli atta brings this ancient grain's metabolic advantage to your kitchen.
What is Emmer Wheat (Khapli)?
Emmer wheat (Triticum dicoccum), known as khapli in Maharashtra and Karnataka and also called "long wheat" or "samba godhumai" (Tamil), is a hulled ancient wheat that predates modern bread wheat by thousands of years. It has a distinctly different gluten structure — lower in gliadin (the component most problematic for sensitive individuals) and richer in glutenin — and a higher proportion of resistant starch than modern T. aestivum. Our emmer flour is stone cold-milled from certified organic khapli to preserve its heritage nutritional profile.
Key Nutritional Benefits
- Higher protein than regular atta — 14.5g per 100g vs 14g for whole wheat and 11g for maida
- Lower GI than modern wheat — approximately 40–55 vs 69–71 for whole wheat atta
- Different gluten structure — lower gliadin content; easier to digest for wheat-sensitive individuals (not suitable for coeliacs)
- Good dietary fibre — 7.2g per 100g
- Magnesium — 140mg per 100g, comparable to whole wheat
- Resistant starch — acts as prebiotic fibre, supporting gut microbiome diversity
Emmer Wheat vs Modern Wheat: Blood Glucose Impact
| Flour | GI (approx.) | Post-meal Glucose Rise | Study Evidence |
|---|---|---|---|
| Dhatu Emmer (Khapli) Flour | 40–55 | Low–Moderate | Kadam et al., 2012 (IJSR) |
| Whole Wheat Atta | 69–71 | Moderate | Atkinson et al., 2008 |
| Commercial Maida | 85–90 | High | Atkinson et al., 2008 |
Kadam et al. (2012) compared emmer wheat vs modern wheat rotis in Type 2 diabetic patients; emmer produced 36% lower peak postprandial glucose (International Journal of Science and Research). GI values: Atkinson et al., Diabetes Care 2008.
How to Use Emmer Wheat Flour
- Khapli rotis — Works like regular atta; slightly denser; use with ghee for traditional flavour
- Khapli parathas — Nuttier flavour complements potato, methi or paneer fillings
- Blend with regular atta — Use 60% khapli + 40% regular atta for softer rotis while retaining low-GI benefits
- Sourdough bread — Long fermentation compensates for lower gluten strength; complex flavour
- Pasta — Combine with semolina for rustic, higher-protein pasta
Frequently Asked Questions
Emmer wheat (Triticum dicoccum), known as khapli in Maharashtra and Karnataka, is a hulled ancient wheat cultivated in India for thousands of years. It has a lower gliadin-to-glutenin ratio than modern bread wheat, making it easier to digest for some gluten-sensitive individuals (though not for coeliacs). Modern wheat has been selectively bred for high yield, resulting in higher starch and gluten content; emmer retains a more complex flavour and better nutrient profile.
Yes, with moderation. Emmer wheat has a lower GI (approximately 40–55) compared to modern whole wheat (GI 69–71) due to its higher proportion of resistant starch and different gluten structure that slows digestion. Several clinical studies from India have documented lower postprandial blood glucose responses with emmer wheat versus modern wheat atta.
Yes. Emmer flour has a nuttier, slightly sweeter and more complex flavour than regular whole wheat atta. Rotis made from emmer are denser and more rustic. Many people prefer to blend 60–70% emmer with regular whole wheat for softer rotis while retaining the nutritional and flavour benefits of emmer.
Yes. Emmer contains gluten (though less elasticity than modern wheat), so it can be used for bread baking. Expect a denser, more compact loaf with a richer wheat flavour. It works well in sourdough recipes where long fermentation compensates for lower gluten strength. Adding 20–30% bread flour improves loaf volume.