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100% ORGANIC
Spelt flour, an ancient grain related to wheat, can be used in many baked goods like bread, cookies, and cakes, and can be substituted for regular flour in a 1:1 ratio. It is known for its slightly nutty flavor and is often easier to digest than wheat, though it is not gluten-free and should be avoided by those with celiac disease or severe wheat allergies. Spelt flour is also used in non-baking applications like thickening sauces or making pasta, and both white and whole-grain versions are available with different textures and properties.
Uses in baking
Use white spelt flour as a 1:1 substitute for all-purpose flour in recipes for a lighter, more delicate texture.
Use for breads like pizza dough and burger buns. Due to its weaker gluten, spelt dough doesn't need as much kneading.
A great option for breakfast items, though whole grain spelt flour can result in a denser product.
Spelt flour works well in cookies and cakes, providing a slightly nutty flavor.
White spelt flour is a good choice for pastries where a finer texture is desired.
Other culinary uses
Thickener: Use spelt flour to thicken sauces, gravies, and soups.
Pasta: Create homemade pasta with a richer flavor.
Pancakes: Adds a tender texture to pancakes.
Tortillas and Naan: Makes soft, pliable tortillas and soft naan bread.
Dumplings: Use for tender, hearty dumplings in soups and stews.
Risotto: Can be used as a substitute for rice to make a spelt risotto.
Baking tips
Moisture:
Spelt, especially whole grain, can be drier. You may need to add a little extra liquid or moisture to your recipe.
Flavor:
Expect a slightly nutty and earthier flavor compared to standard wheat flour.
Kneading:
Spelt dough does not require as much mixing or kneading as regular flour dough because its gluten strands are shorter.
Adjustments:
When swapping flours, consider starting by replacing only part of the wheat flour with spelt flour to see how it affects the final result.
100% ORGANIC
Spelt flour, an ancient grain related to wheat, can be used in many baked goods like bread, cookies, and cakes, and can be substituted for regular flour in a 1:1 ratio. It is known for its slightly nutty flavor and is often easier to digest than wheat, though it is not gluten-free and should be avoided by those with celiac disease or severe wheat allergies. Spelt flour is also used in non-baking applications like thickening sauces or making pasta, and both white and whole-grain versions are available with different textures and properties.
Uses in baking
Use white spelt flour as a 1:1 substitute for all-purpose flour in recipes for a lighter, more delicate texture.
Use for breads like pizza dough and burger buns. Due to its weaker gluten, spelt dough doesn't need as much kneading.
A great option for breakfast items, though whole grain spelt flour can result in a denser product.
Spelt flour works well in cookies and cakes, providing a slightly nutty flavor.
White spelt flour is a good choice for pastries where a finer texture is desired.
Other culinary uses
Thickener: Use spelt flour to thicken sauces, gravies, and soups.
Pasta: Create homemade pasta with a richer flavor.
Pancakes: Adds a tender texture to pancakes.
Tortillas and Naan: Makes soft, pliable tortillas and soft naan bread.
Dumplings: Use for tender, hearty dumplings in soups and stews.
Risotto: Can be used as a substitute for rice to make a spelt risotto.
Baking tips
Moisture:
Spelt, especially whole grain, can be drier. You may need to add a little extra liquid or moisture to your recipe.
Flavor:
Expect a slightly nutty and earthier flavor compared to standard wheat flour.
Kneading:
Spelt dough does not require as much mixing or kneading as regular flour dough because its gluten strands are shorter.
Adjustments:
When swapping flours, consider starting by replacing only part of the wheat flour with spelt flour to see how it affects the final result.