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Nina’s Tips and Techniques: Spelt Flour

I can’t eat gluten but can I have spelt?

Nope. Spelt is a member of the wheat family, or what they call an “ancient grain.” Spelt is naturally lower in gluten than regular wheat, but it still contains the same protein.

How do I use spelt flour in baking? Can I sub it for regular flour?

Most spelt flours on the market have extra protein added to it so that it behaves more like wheat flour when you use it. You can pretty much use it as a one-to-one sub for whole-wheat flour. I wouldn’t recommend using it in place of all-purpose white flour because it’s higher in fiber and tends to bake up more densely than white flour.

Why should I choose spelt over regular whole wheat?

The best answer is really just taste. Spelt has a wonderfully rich, toasty, nutty flavor that some people really love. I’m a fan of cutting a quarter or so of the regular flour called for in any bread or pizza dough recipe and replacing it with spelt flour. It adds this depth to your food that is unique and delicious!

Recipe – Healthy Living Bakeshop Banana Spelt Bread

2 cups mashed bananas
¼ cup milk or soy milk
1/3 cup maple syrup
1/3 cup vegetable oil or melted butter
2 cups spelt flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ cup mini chocolate chips
¾ cup chopped walnuts
Preheat your oven to 325 degrees. Prepare two loaf pans by greasing and lining with parchment paper. In a large mixing bowl, combine mashed banana, milk, maple syrup, and oil. In another bowl, combine flour, baking powder, baking soda and salt. Add the dry mix to the wet and mix just until combined. Gently fold in chocolate chips and nuts. Divide batter between the two pans. Bake for 40-45 minutes, or until a tooth pick inserted into the center comes out clean. Cool before serving.