One of the first cereals to be farmed worldwide is spelled flour (Triticum spelta), sometimes called Dinkel or hulled wheat. The nutrient-dense whole grain is one of the predecessors of modern wheat. Spelled stone-ground flour is available in white and whole-grain. White spelled flour has a finer texture and is lighter than all-purpose flour since it is processed without the outer bran or germ. Because of its coarser texture, working with whole-grain spelled flour in baking is similar to working with whole-wheat flour. Because of its rougher surface, working with whole-grain spelled flour in baking is similar to working with whole-wheat flour.

Is spelled flour any different from all-purpose flour?

Although spelled and all-purpose flour are related but different, they work well together when mixed in a recipe. Here are the major differences between them:

Processing

Spelled flour and AP flour go through separate processes. The entire spelled grain, including the bran, germ, and endosperm, is milled into flour after being separated from its hard outer husks that guard the grain against pests and pollution. Soft and hard wheat are combined to create AP flour. The original wheat head’s endosperm must be processed into flour once the bran and germ are removed during processing. AP flour loses most of its nutritional content when the bran and germ are removed, but it is more shelf-stable than spelled and whole-grain flour.

Gluten content

A combination of the glutenin and gliadin proteins in grain products spelled, and AP wheat contains various forms of gluten. Spelt is a kind of wheat. Spelt is a kind of wheat. Spelt has a fragile state of gluten that degrades in water. The medium amount of gluten in AP flour can keep its structure against moisture but degrades when heated. Thus, people with Celiac disease or gluten intolerance should avoid it.

Flavor

Spelled flour has a distinctive nutty, sweet flavor and is a wholesome flour rich in dietary fiber and protein. All-purpose (AP) flour is a light-flavored, low-nutritional white flour.

When is spelled flour appropriate to use?

Spelled flour is a versatile ingredient that may be used instead of all-purpose or whole-wheat flour in any baking or culinary recipe. It is ideal for making bread, biscuits, muffins, and waffles.

How to use spelled flour in baking

Spelled flour is a flexible baking ingredient that is relatively light and airy, and it gives baked goods a strong nutty flavor and a mild sweetness. It can make bread, muffins, scones, chocolate chip cookies, waffles, and muffins.

Start by adding 25% spelled flour into a recipe that calls for structure, such as a cake, and work your way up to 50% while experimenting with other ratios and observing how the texture and flavor change. Since the gluten in spelled is more fragile, excessive kneading or mixing can result in a crumbly texture.

The endnote

Every household should have spelled flour because it is an essential all-purpose flour. Spelled flour has many highly healthy ingredients, including the vitamins, calcium, selenium, fiber, and protein your body needs. Additionally, it’s ideal for all kinds of baked items, including bread, muffins, and cookies!