Flour- Kemach Haaretz- 100% Spelt Flour- pre-sifted
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Pre-sifted 100% Spelt Flour
Spelt Flour is ground from a delicious, easily digestible ancient grain that is a primitive relative of modern wheat. Spelt flour can be used in most recipes calling for all purpose flour or whole wheat flour, including bread, cookies, muffins and waffles. It is also high in protein and has a nutty, complex flavor that’s sweeter and lighter than whole wheat. Although spelt flour does contain gluten it has slightly lower levels of it than wheat.
Using whole spelt flour is an easy way to give your baked goods a little more nutrition and texture. It’s great for hearty breads, breakfast muffins, pancakes, and cookies! It is carefully milled to give it an even, medium-fine granulation, which makes it adaptable for many types of baked goods. What makes whole spelt flour good for your health? Whole spelt flour is expertly milled from the complete spelt kernel, which is comprised of the fiber-rich bran, the endosperm and the germ. These components contain vitamins, minerals and complex carbohydrates that all work together to help maintain good health. Using whole spelt flour for your baking needs is a simple, easy way to get more whole grain into your diet!
How to Use Spelt Flour
Spelt flour can be substituted into a recipe that calls for wheat flour in a 1:1 ratio in most cases. The gluten in spelt flour is a little unusual. Unlike wheat flour, which is quite resilient and often needs a long kneading time (with breads) to strengthen its gluten and give the bread structure, the gluten in spelt flour breaks down fairly easily. This means that it is pretty critical not to over mix it, or risk having a crumbly texture imparted into whatever you’re making.
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