How to Bake With Spelt Flour: Guide to Spelt Flour

Spelt (Triticum spelta), also known as dinkel or hulled wheat, is one of the oldest cultivated grains in the world. The nutritious whole grain is considered one of the ancestors of modern wheat.

Stone-ground spelt flour comes in two forms: Whole grain spelt flour, and white spelt flour. Baking with whole grain spelt flour is a bit like working with whole wheat flour, with its coarser texture. White spelt flour is ground without the outer bran or germ, resulting in a finer-textured, lighter flour that is a better substitute for all-purpose flour.

Spelt is a type of wheat, so those with a gluten intolerance or Celiac disease should steer clear.

Spelt is a cereal grain from the wheat family that originated in Iran. Spelt is now primarily farmed throughout Central Europe and some parts of Spain. Spelt production in the United States is concentrated in Ohio, which harvests up to 200,000 acres of the ancient grain annually.

Spelt and all-purpose flour may be distant relatives that get along when combined in a recipe, but there are a few key differences between the flours.

• Flavor: Spelt flour is a nutritious flour packed with dietary fiber and protein that has a signature nutty, sweet flavor. All-purpose flour is a mildly flavored white flour that has low-nutritional value.
• Processing: AP flour and spelt flour are processed in different ways. Spelt is dehulled from its tough external husks that protect the grain from pests and pollutants then the whole spelt grain (the bran, germ, and endosperm) is milled into flour. AP flour is milled from a combination of soft and hard wheat. During processing, the bran and germ are removed, leaving only the endosperm of the original wheat head to be milled into flour. The removal of the bran and germ makes AP flour more shelf-stable than spelt and other whole-grain flours, but strips it of most of its nutritional value.
• Gluten content: Spelt and AP flour contain different types of gluten—a mixture of the glutenin and gliadin proteins found in grain products. The gluten content in spelt is delicate and breaks down in water. AP flour has a medium gluten content that breaks down when exposed to heat, but can hold its structure against water.

Spelt flour is a versatile baking ingredient that is actually quite light and airy, lending a compelling nutty flavor and light sweetness to baked goods. You can use spelt flour in a variety of food including cakes, breads, muffins, scones, and even chocolate chip cookies and waffles.

If you’re making something that requires structure, like a cake, start by substituting in 25% spelt flour, and experiment with different ratios until you reach 50%, noting its effect on both texture and flavor. Spelt has a more delicate form of gluten, and over-kneading or mixing can lead to a crumbly texture.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.