Khapli Wheat Flour - Desi Variety/low Gluten

Naturally Grown
The Monks Bouffe Khapli wheat is a heirloom variety of khapli grown in the Parbhani region of western Maharashtra. It is exclusively grown by our farmer friends using natural farming practices.
Reviving this ancient variety
It is speculated that Khapli wheat came to Northern India (Kashmir) from the Persia & Afghanistan region of the Middle-east. While it reached Southern India by the sea route from NoorthEastern Africa. Khapli has been grown on our land for over 10,000 years though the revival of this nutritious variety has just begun once again. A large number of farmers especially in Maharashtra have now started growing this ancient variety.
Easy to Digest
Moving away from the common belief that wheat is difficult to digest, the low gluten content and the low glycemic index make khapli comparatively easy on the stomach & easier to digest. Many doctors, nutritionists and dieticians have now started recommending Khapli wheat for daily use when it comes to flat breads like rotis, chapattis or parathas.

Stone Ground & Hand Sieved
Khapli wheat kernals are stone-ground to keep its nutrition value intact. Due to less generation of heat during stone-grinding, the nutrition value and the flavour of the flour remains intact. Stone ground milling usually happens at a maximum speed of 40RPM.