Alright, guys, I’ve got your healthy tip of the week. Woot! Today, I’d like to talk to you about my new FAVE flour and that’s spelt flour.
If you’ve never heard of spelt flour, it’s very similar to wheat flour and is a whole food, but it has more protein and vitamins.
And you know how I like my protein and vitamins.
Spelt flour has recently become very popular because it is a good alternative for wheat for people who cannot tolerate wheat. Spelt does contain gluten, however, so people with gluten allergies or celiac disease do need to avoid it.
Spelt is rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. It is high in protein and lower in calories than wheat flour and also easier to digest than wheat. So, if you find that wheat upsets your stomach, you’re allergic to wheat, or you just want to avoid wheat or cut down on gluten, spelt may be a good choice for you.
Using spelt in baked goods creates a very light, soft texture with a nutty flavor.
Spelt flour is my favorite flour to use in baked goods, just like I used them in my healthy banana chocolate chip muffins and my orange-scented blueberry muffins. Mmm. But you don’t just need to make muffins with them. You can also use them for pancakes, crepes, breads, and more.
I love how the texture, taste, and fluffiness really feels like what you expect and want when you have a baked good.
Plus – it’s super easy to use in replace of flour – just use a 1:1 ratio. Spelt is more water-soluble than wheat, so you may need less liquid than with whole wheat flour – that’s it!
You can find spelt flour at your local grocery store in the specialty flour section on the baking aisle or in the bulk section.
So, next time you want to make your baked good healthier, try using spelt flour and enjoy the flavor and added nutrients!
How To Use Spelt Flour
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