Spelt Flour

Spelt Flour is made from a ground grain called "Spelt." You can get both white and whole-grain Spelt Flour.

Fairly expensive compared to wheat flours.

When baking with Spelt Flour, you may need to increase the leavener to compensate for its being heavier than wheat flour.

Spelt Flour does not absorb as much liquid as does wheat flour, so when swapping in Spelt Flour for wheat flour reserve up to 1/3 of the liquid until you see how it is taking it.

Unless you are avoiding wheat flour deliberately, try mixing wheat flour with Spelt Flour 50/50, as the wheat flour will help to make less crumbly baked goods.

It has a weaker gluten that wheat flour, so don't knead for as long or it will break down. About 1/3 the kneading time as for wheat bread dough should do it.

Contains some gluten; not a good choice for celiacs

Store in refrigerator if you are going to use it frequently, or freeze if you are not, as it goes rancid very quickly.

Spelt flour was very commonly used by the Romans.

Also called:

See Also: Spelt

Other entries for: Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Wheat Flour, Whole Durum Flour

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