Spelt flour has a nutty and slightly sweet flavor similar to that of whole wheat flour. It does contain gluten and is a popular substitute for wheat in baked goods. Spelt has gained popularity in recent years. We have become more aware of the need to vary the grains we consume and we are seeking out healthy alternatives.Just like wheat flours, spelt flour comes in two varieties; whole or white spelt. White spelt flour has had the bran and germ removed. It will give you a lighter texture in baked goods and works well as a substitute in recipes that call for all purpose flour. Whole spelt flour is close in texture to whole wheat flour.
Using Spelt Flour:
Because spelt is more water-soluble than wheat, it is often recommended to use three quarters the amount of liquid in a recipe when making substitutions for wheat flour. I have found that this varies depending on the particular batch of spelt flour and the recipe. I will usually start with a bit less liquid than called for in the recipe and add more if needed to create the appropriate consistency.
The gluten in spelt flour is more fragile than wheat flour. Whereas wheat flour needs to be mixed and kneaded for awhile to strengthen the gluten, you need to be much gentler with spelt flour taking care not to over-mix or over-knead. Over-mixing may result in too a crumbly texture.
Also because of the fragile gluten, products baked with spelt flour do not rise as high as those that use wheat. I have found when baking bread with spelt flour, the best way to get a nice rise is with a starter. Spelt was one of the first grains ever used to make bread and in fact is even mentioned in the bible. However, if you are new to using spelt flour I would recommend starting with a less ambitious project."
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