And it tastes great. Spelt has a mildly sweet and nutty flavor that adds real character to breads and other baked goods. Its texture is softer and lighter than whole wheat, so there's less risk of pulling a dense doorstop in our ovens.
Spelt can be substituted one-for-one for the whole wheat in any recipe and for up to half of the flour in a recipe using entirely all-purpose. Spelt is low in gluten, so it's best to keep some of that regular flour to get the right structure and texture in whatever you're baking.
Check out this recipe for Spelt Crust Pizza from the book Ancient Grains. It's a good place to start if you've never worked with spelt before and are curious to give it a try.
Do you bake with spelt flour?
(Images: Sara Remington © 2011/Ten Speed Press and Bob's Red Mill)