Spelt flour is a nutty-flavored flour derived from the spelt grain, which is related to wheat. It can be substituted for a portion of the wheat flour in any recipe without compromising texture. Since spelt flour contains a fragile type of gluten, over-mixing it will result in a more crumbly textured product. This fragile gluten makes it more easily digestible for people with gluten sensitivities. Spelt flour is high in vitamins, protein and fiber, making it a great choice for people who want to eat healthily. Spelt flour can also be used to thicken sauces and gravies or to coat fried foods. Add this to my Recipe Box.
Instructions
1. Purchase spelt flour from a health food store or grocery. Store any unused portion in the freezer or refrigerator.
2. Determine the amount of flour called for in your recipe. To boost the nutrient content of your recipes, substitute spelt flour for a quarter of the flour called for in baked goods. You will not need to adjust other ingredients.
3. To substitute spelt flour for the entire amount of flour called for in the recipe, you will need to make the following adjustments. Knead yeast bread for no more than four minutes. Any kneading beyond that time will break down the fragile gluten, yielding a crumbly product. Use a starter along with the yeast, or if making a quick bread, increase the leavening by 1/2 tsp. per cup of flour to help the heavy flour rise.
4. Mix the remaining ingredients as directed in the recipe, except for liquid. Reduce the liquid by one-fourth so that the dough is not too soggy. Add more liquid if necessary. Cook breads and muffins at 350 degrees. Use spelt flour in pancakes and crepes for an easy and nutritious breakfast.
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