Stuff I Love: Spelt Flour

Last summer when my acupuncturist told me I needed to give up traditional wheat, I agreed with a reluctant heart. I knew that it was worth the try because I had literally tried everything else, but for god's sake, I'm Italian-American. NO PASTA? NO BREAD? It felt so...wrong. I was unhappy to admit, though, that cutting wheat out of my diet had a big impact on not only my gut health, but my mental health.

I would repeat to myself, as I prepared pasta for my husband and daughter, or watched them gobbling down a delicious wheat-based confection, "Nothing tastes as good as mental health feels." And it's true. Still, I'm a solution oriented kind of gal, and I am quite crafty in the kitchen, so I knew I could nail this problem of needing a substitute close to wheat that gave that same mouth-feel. Hehe. Mouth-feel.

That was when I came across two little words in a book about eating for your blood type... Spelt flour. It peaked my interest so I bought a bag on Amazon to see how it made me feel, and also how it was to cook with. Turns out, this stuff is pretty gosh-darn amazing, and I've been using it ever since. I order about 4 pounds at a time and it lasts about a month. In fact, it's nearly replaced flour in all my recipes, and my even my husband (ever the skeptic) likes it, too.

So what's so great about spelt anyway? 
Spelt is an ancient grain, so it predates modern wheat, though it's like a cousin to wheat in some round-about way that I will butcher trying to give an explanation on. Spelt has a super hard outer hull, which makes it naturally more insect resistant. This means it doesn't require the pesticides that are traditionally used on wheat, so it's free of pesticides, which I love. It also has less chromosomes than it's modern wheat counterpart, and a lower gluten content, so it's easier on the digestive system.

In addition, it's chocked full of good stuff like vitamin B2, manganese, niacin, copper, phosphorus, protein, and fiber. It tastes a lot like whole wheat, with a slightly nutty flavor.

So, I will admit that spelt flour isn't 100% like regular flour. For one, the color is darker, and the taste is a little bit different, like a whole wheat. Maybe I would classify it as a "tang" that only nature can provide? But after going months without flour, for me, this made little impact. Like, when you haven't had a steak sandwich, or any sandwich, in months and then you have a freshly baked whole wheat flavored bun for the first time, you're just eating, eyes closed, and everything fades away.

The thing is, it absorbs water differently than wheat, but you CAN pretty much use it cup for cup if you're willing to experiment here and there with adding a little extra, and testing the waters. For example, I've used it in chocolate chip cookies, and the cookies will spread farther, and turn out a bit more crispy, but they are delicious. But in my fig cookies and chocolate crinkle cookies this Christmas, this flour performed beautifully (both those doughs, though, had to be chilled in the fridge for 24 hours.)

At this point, I use spelt for everything from pie crust to bread to tomato pie dough, and even slippery dumplings. The more I have worked with it, the more I know how to use it, so it's like any relationship in cooking: it gets better as you are more versed in using it. Pinterest is amazing because it has a wealth of recipes for using spelt, and below I am linking some of my favorites!

Spelt Flour Hamburger rolls
--> I use this recipe to make rolls, French style bread, and even focaccia bread (which I then turned into Philly style tomato pie!) This is a real winner.

Spelt Flour Tortillas 
I also don't eat corn, but these are super awesome and do the trick. I make a bunch and then freeze them so I can just pull out a couple when I need them.

Spelt Pie Crust (vegan option)
So you can make this with butter (which I do), but the recipe is for a vegan pie crust. This recipe also works for a double crust (top and bottom), which I used to make a chicken pot pie. YUM!

Spelt Flour Flatbread- 
This is my own recipe for a regular flat bread which you can replace spelt flour in cup for cup. It doesn't rise *quite* as high as traditional flour, but some people prefer it (some people being me). In my home, we eat this every Friday night, and it's one of my daughter's favorite meals! I half the recipe and make spelt flour flatbread for myself, and traditional wheat flatbread for my two lovelies who prefer that style because I am cool like that. 

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