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Substitutes for Spelt Flour – What Can I Use Instead?

Substitutes for Spelt Flour – What Can I Use Instead?

Spelt is known the world over as an excellent flour for those attempting to reduce their intake of gluten. It is incredibly nutritious, and quite tasty to boot. In fact, many who have tried it find it hard to switch back to regular flour afterwards. It is worth noting that spelt flour is low in gluten, not gluten free.

Due to its rising popularity, spelt is now much more widely available than it had been. Whereas once it used to only be found in organic and health food markets for extortionate prices, it can now be located in most supermarkets and stores. It can also be ordered online relatively easily on Amazon or elsewhere.

Should I use spelt flour if I am gluten intolerant?

Spelt is a small grain with considerably less gluten content than wheat. As such, it will be easier to digest for those with gluten sensitivities. It is very important to note however that it is not gluten free. Because of this, we can’t recommend consuming it if you are averse to gluten.

Substitutes for Spelt Flour

Though this article is about substituting other flours for spelt, it is worth noting that many people also have started to sub in spelt flour for regular white flour when baking. It works spectacularly well for most recipes at a 1:1 ratio, but not so well for others.

In this regard, substituting FOR spelt flour is a lot easier in many regards. You’ll find that, in a pinch, using one of these substitutes for spelt won’t bring you any extra difficulties. If you’re familiar with baking with spelt, then making the temporary (or permanent) transition over to one of these will be relatively painless. So, without much further ado, it’s time to begin our round-up of the best substitutes for spelt flour that money can buy:

 

1. Kamut Flour

Kamut flour can make for an excellent substitution for spelt. This ancient grain is around double the size of regular wheat and possesses a great, nutty flavour. It is quite unique in that it brings quite a few separate flavours to the table. Some describe it as having a buttery taste, others make note of its sweetness. Either way, these are undeniably both good traits to have when it comes to baking.

 

What’s more is that it is very nutrient rich and is a great source of fiber, protein, and vitamins. When substituting this flour, do remember that it takes a lot more kneading than spelt does, and due to the fact that it has more fiber than spelt, it may also require more water. Mostly, just trust your intuition and you should be more than satisfied with the results. Kamut is available in pretty much all health food stores and can also be bought online from a variety of suppliers.

 

2. Amaranth Flour

If the reason that you were looking to bake with spelt was to cut down on your gluten intake, we have some good news for you. We can go one better than spelt in that regard because this option is totally gluten free! Amaranth is a strange substitute in a few ways though. For one, it is technically not a grain at all. Instead, it is consistent of the ground up seeds from the amaranth plant.

 

It is generally considered to be one of the healthier flours out there, but where it fails as a substitute is when baking bread. This flour doesn’t rise as such, so it needs to be combined with a flour that does. If it is the case that you are making pancakes or biscuits, this stuff will work perfectly. Most notable about its flavour profile is its nutty taste. Amaranth flour is available in most good health food stores and can also be found in some larger supermarkets.

Amaranth is possibly one of the most versatile ingredients on this list and has a few unexpected tricks up its sleeve. There is popped amaranth breakfast cereal for example, and it makes a very nice porridge. Just remember; always cook amaranth before eating it. It is not good for you in its raw state.

Pros:

  •       100% gluten free
  •       A little goes a long way
  •   Non-GMO and high in protein

Cons:

  •   The flavour isn’t a big hit with everybody

 

3. Barley Flour

Next up is another flour with a low gluten content. So, immediately there is an obvious similarity here, but how do the rest of its characteristics hold up under scrutiny? Well, there are conditions to using it in place of spelt which depends on your individual preferences. Barley flour, despite being a light, nutrient-laden flour possesses a strong nutty flavour which may not suit some palettes.

 

Because of its strong flavour, we recommend using it instead of spelt in recipes that already contain stronger flavours, like dried fruits for example. Otherwise, in recipes that are more delicate, the barley can tend to overpower everything else. Barley flour is becoming more and more widely available, so there is a good chance you can get it in your local supermarket.

We frequently find ourselves recommending Rani products – and for good reason. They are a US-based company with a great reputation over their 30 years for supplying top quality produce from India. This barely flour is no different; it is 100% natural and a prime example of what barley flour should taste like.

Pros:

·       Good substitute for spelt and whole wheat flour

·       No preservatives and non-GMO

·       Reputable brand

Cons:

  •   Some may find the flavour a little too nutty

 

4. Einkorn Flour

Einkorn is a rarely used and rather underestimated form of flour. It is an ancient wheat and has been in use for food for centuries and is easily digestible due to its low gluten count. It is slightly off-white in colour but apart from that it closely resembles white flour in texture. Selecting einkorn as a substitute is a good call if you are attempting to stay away from genetically modified flours.

 

It is also very nutritious, offering several essential minerals and a considerable amount of B vitamins. In addition, it is also a good source of iron, protein, and thiamine. Texturally, einkorn can be relatively easily substituted for regular flour as well as spelt flour. The main difference is that the texture of your bake may be slightly altered. Regardless, we are of the opinion that the health benefits outweigh this minor setback enough for this flour to be a real contender for the best spelt substitute. So, let’s assume that our bronze age ancestors knew a thing or two about cultivating grains. They probably used it because of its light but yet rich taste.

Pros:

·       For freshness, they grind the flour just before they ship your order

·       Great for most gluten intolerances

·       Very easy to bake with

Cons:

·       Perhaps just a little on the pricey side

 

Summary

 

We hope that you found this guide to substituting for spelt flour to be a valuable and informative resource when you need an alternative option. As you can see, there are several viable options out there – one of which may well be lurking in your pantry already!



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