Spelt is an ancient variety of wheat. The flour made from spelt contains very little gluten and is very nutritious. It is increasingly used in different baking recipes. If the recipe calls for it and you don’t have it, Tastessence will give you some spelt flour substitutes that you can use.
Use with Caution
Spelt flour contains lesser gluten than the “modern flours”. It can also be used for baking, but this doesn’t mean that people with celiac disease (reaction to gluten in grains) or wheat allergies should consume it.
Spelt flour contains lesser gluten than the “modern flours”. It can also be used for baking, but this doesn’t mean that people with celiac disease (reaction to gluten in grains) or wheat allergies should consume it. Spelt is also known as hulled or dinkel wheat. It is sometimes considered as a subspecies of common wheat, which gives it the scientific name Triticum aestivum spelta. It is known to have existed since hundreds of years and is considered to be a hybrid of bread wheat and emmer wheat. It is fast becoming popular due to its use in different cuisines, and is available in the markets.
It is used in large quantities because of its low gluten content. But it is quite expensive because producing market quality grain includes an extra process of husk removal, and hence, it is still found in fewer stores. Do not worry if you don’t find it, we give you some alternatives.
Substitutes for Spelt Flour
Kharosan wheat or Oriental wheat is an ancient type of wheat. The grains are double in size of wheat and have a great nutty flavor. The flour is called “kamut flour”. It is sweeter than normal wheat and has a buttery flavor. This can be a great substitute in any baked dish. Just remember, that you will need a little extra water to avoid drying. It is high in proteins, vitamins, and fiber, and hence, a healthy option.
Eikorn is a traditional and ancient type of wheat. It is white in color and has a very light texture. It can be easily digested and has a lower amount of gluten. Remember that this flour absorbs less water, so adjust the quantity accordingly. Also, it is considered to be one of the purest forms of wheat, so those who are sensitive to gluten can opt for it (Not that, we are recommending it!). This flour is a great alternative for any kind of dish.
This grain is very similar to einkorn and spelt, because all three are types of hulled wheat. It too has been used by humans for several ages. It contains good fiber content and has a very rich, nutty flavor. This is an excellent equivalent if you’re making bread or muffins. This flour is also used to make pastas but some don’t like the texture.
Amaranth flour is one gluten-free substitute for spelt. This is technically not made of any grain, but from the seeds of the amaranth plant. It should never be consumed raw. Always use it in cooked dishes. It is commonly used as a healthy option because of its high fiber and protein content. The seeds produce a buff-colored flour which has a nutty but bland flavor. You can adjust the flavors by adding different ingredients. It is best used in non-rising items like biscuits, pancakes, or flatbreads. If you want to use it in a rising-bread recipe, you have to mix it with any other flour like corn or wheat flour.
Barley contains very little gluten, similar to spelt. It is a very light flour but nutritious, hence used in many recipes. It has a nutty flavor but can sometimes be slightly overpowering. It is recommended that this flour should be used when there are many strong ingredients like nuts or dried fruits. It is not very appropriate for mild-tasting cakes or cookies.
This is another gluten-free alternative for spelt flour. It comes in two types: the white and brown rice flour. Brown rice flour is more nutritious than white flour. It has a grainy texture but the taste can be fine. Use it in a dish where the texture does not matter or affect the taste. It can have a slightly stronger flavor than spelt, so do not use it in a very mild dish like desserts.
These were all the substitutes but use them wisely. Trust you cooking instincts while adding water while kneading. Apart from this, some people have effectively used almond meal and whole wheat flour as alternatives.