Spelt flour is a nutritious, ancient grain flour with a slightly nutty and sweet flavor, a high fiber content, and a lower gluten content than regular wheat flour which makes it easier to digest.

Modern wheat may have replaced spelt, but it is regaining popularity. You can use it like common wheat to make bread, pasta, cookies, cakes, pies, and more. You’ll find spelt flour, whole-grain ...

You can substitute whole wheat flour for spelt flour 1:1 and achieve similar outcomes in texture and flavor, but with the ...

But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like ...

Whole-wheat flour is a whole-grain substitute for self-rising flour. It’s best used for hearty baked goods like breads and muffins. 3. ... Spelt flour is a gluten-containing grain similar to wheat.

This slightly tropical tasting powder is lower on the glycemic index than white or even wheat flour, ... VitaSpelt Spelt Flour . $15 at Amazon. This ancient grain is a type of wheat, ...

People can use spelt flour in place of wheat flour in most recipes. It gives baked goods a nuttier flavor than wheat can. Prepackaged products made from spelt, such as pasta and crackers, are also ...

Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

Combine the spelt flour, wholemeal wheat flour, salt, water and sourdough starter in a large bowl. Mix until a smooth dough forms. Place in an oiled bowl, cover with plastic wrap or damp tea towel.