Substitution White spelt flour may look similar to wheat flour, but acts differently when it comes to baking. Spelt flour contains gluten which helps bind food together, however the gluten in spelt is slightly more delicate than wheat gluten, so it requires special attention when using it in baking or cooking. A one-to-one ratio substitution is called for with whole wheat flour, and up to half the flour in a recipe that calls for entirely all-purpose flour. Also note that spelt flour has a light and sweeter flavor than traditional whole wheat flour with a slight nuttiness. | NutritionShipetaukin White Spelt Flour is non-GMO, All Natural, Kosher Parve, and UNBLEACHED (unlike traditional white flours that subject the endosperm to heat treatment, bleaching and chemical preservation, which turns an ancient food into a shelf-stable commodity). Made WITHOUT pesticides, preservatives and artificial ingredients. Our white spelt flour shines when it comes to nutritional benefits. In just a single serving it contains 3g of dietary fiber (11% DV), .5g of total fat (1% DV), and 4g of protein. Whole grains like spelt have important sources of vitamins and minerals like iron, zinc, manganese, phosphorus, vitamin B3, and magnesium. Additionally, spelt contains small amounts of calcium, selenium, and vitamins B1, B6 and E, and like most whole grains, its excellent source of dietary fiber aids in digestion and absorption, reducing blood sugar spikes. | Suggested UsesWhite Spelt Flour can be used in a variety of recipes from sweet to savory, and as a alternative or additive. Use it as a substitute for wheat flour when making muffins, pancakes, cookies or other baked goods. Use as a thickener in sauces, gravies, or stews. |
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