Flour- Kemach Haaretz- White Spelt Flour- pre-sifted
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Pre-sifted white 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.
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.
Badatz Harav Rubin