Spelt is an ancient grain linked to wheat, and yes, they both contain gluten, however spelt has less gluten.
The difference between spelt flour and whole wheat flour is that spelt flour has the grain’s outer shell and is significantly more nutritious than conventional all-purpose flour. Spelt flour is manufactured from the spelt grain and is strong in protein but low in fiber.
If you wish to replace this flour, here are some suggestions for a delicious and soft bread.
- Brown rice flour
- Oat flour
- Barley flour
- Regular wheat flour
- Kamut flour
- Rice flour
- Einkorn flour
- Amaranth flour
- Buckwheat flour
If you want to learn more about the whole list of these alternatives and their duties, stick with us through the entire post.
- 13 Best Spelt Flour Substitute
- Substitute For Spelt Flour Related FAQs
- What can I use instead of spelt flour for bread?
- How do I substitute spelt flour in baking?
- What does spelt flour do to bread?
- Can I replace spelt flour with oat flour?
- Why is my Spelt bread so dense?
- Is spelt flour interchangeable with wheat flour?
- What is the ratio of spelt flour to white flour?
- What is another name for spelt flour?
- What is the difference between all-purpose flour and spelt flour?
- Does Spelt bread taste different?
13 Best Spelt Flour Substitute
Brown Rice Flour
Brown rice flour has a sweet and nutty flavor and is prepared from 100% milled brown rice. This glutenous flour is ideal for coating fish or poultry, creating fast breads and pancakes, and as a sauce thickening.
This is the sort of flour that I have difficulty obtaining in local grocery shops, therefore I recommend looking for it at health food stores.
A reminder to everyone who has a gluten allergy (celiac disease), gluten intolerance, or a wheat allergy! Brown rice flour has less gluten but is not considered gluten-free.
Oat flour is a very healthy whole grain with a high fibre content (also known as dietary fibre). It’s clearly one of my top five contemporary flours for pancakes, and I use it virtually every time.
You got it: oat flour is manufactured by grinding oats until they are fine and powdery. In contrast to rice flour and brown rice flour, oat flour may be totally gluten-free if the oats are also gluten-free.
Oat flour has a gritty texture and a nutty and sweet taste. In several of my favorite gluten-free baking recipes, such as muffins, banana bread, pancakes, and gluten-free chocolate-chip cookies, I use this flour instead of conventional white flour. Who said healthy cuisine had to be bland?
This nutritious Spelt flour substitute is incredibly simple to produce and only takes 5 minutes of your time. Rather of wasting money, try this homemade alternative and add it into your favorite pancake recipe.
Because of its high fibre and protein content, it is often used as a healthy substitute for normal flour (all-purpose white flour).
How To Make Oat Flour
I know I say it all the time, but this is the simplest thing you can ever create, and it takes very little time and effort. Believe me, making your own gluten-free flour will be a game changer for your gluten-free recipes. Now it’s time to go to the ingredients and cooking gear.
Ingredients And Kitchen Tools
- Certified gluten-free oats
- Blender, coffee grinder, or a food processor
- An airtight container for storing the flour produced
Simply put your rolled oats or any sort of oats (I find it best and easiest to use rolled oats) in a blender or coffee grinder and ground them until they are smooth and fluffy, around 5-10 minutes. Store the homemade flour in an airtight container in your cupboard for up to 3 months.
If stored in a cool, dark place, this flour has a long shelf life. Oat flour may also be frozen and stored for up to 6 months. This sort of flour is much superior than store-bought versions, but you can get it in any of your local health food shops if you want.
Dried and ground barley is used to make barley flour. While not a universal flour, barley flour may be an excellent alternative for spelt flour for preparing flatbreads, baby food (due to its protein content), and a wonderful thickening ingredient for sauces and gravies.
Barley flour is also a healthy choice for producing homemade pasta with a lighter texture.
Barley flour (not to be confused with naturally gluten-free buckwheat flour) contains up to 8% gluten and should not be ingested by persons who are allergic to gluten or sensitive to gluten.
Even though barley is not considered a kind of wheat, I suggest using it with caution if you have a wheat allergy.
Regular Wheat Flour
Regular wheat flour, commonly known as all-purpose flour, is a product that requires no introduction. Simply looking through your pantry will reveal an all-purpose flour. This grain flour is created from many wheat varieties and is used for everything from baking to cooking.
To be honest, it took me a long time to adjust to other kinds of flour; I was always drawn to whole-wheat flour since it was the safest, full-proof alternative for all of my recipes.
As previously said, you may easily add this flour into recipes. Because of its high gluten content, all-purpose flour might cause stomach issues.
Kamut flour, commonly known as Oriental wheat, is an ancient variety of wheat that has a high concentration of minerals, proteins, and fiber.
The only difference is that spelt flour has a buttery flavor with a somewhat sweeter undertone.
While kamut flour contains substantially less gluten, it is still classified a glutenous flour and is not suggested for persons with gluten allergy, gluten sensitivity, or if you are following a gluten-free diet in general.
Rice flour is a gluten-free choice for anybody with gluten sensitivity or allergy.
This flour is manufactured from rice, as you would expect. At this point, you have to question whether rice isn’t beneficial for anything.
White rice flour is a refined form of brown rice (which retains the bran or outer layer of the rice), hence it has less nutrients.
White rice flour has a lighter texture and flavor than brown rice flour.
Because of its lightness and milky white color, white rice flour is regarded as an excellent substitute for all-purpose white flour.
Einkorn flour is the first kind of cultivated wheat and is hence regarded as the forefather of all others that followed.
This ancient flour has 30% more protein and 15% less starch than conventional wheat flour.
Furthermore, Einkorn flour is abundant in nutrients, minerals, Vitamin B6 and A, potassium, and so on.
Einkorn flour is significantly healthier than conventional wheat flour, but the flavor may be rather different from what you’re accustomed to.
This flour has a lot stronger and stranger flavor than most contemporary flours, but I believe it’s worth it for all of the advantages.
Even though it contains gluten, einkorn flour is significantly simpler to digest and should not cause stomach upset.
Another thing that amazes me about this flour is that it does not need as much water as current wheat flour.
Amaranth flour is an ancient grain high in vitamins, fiber, and protein.
A little-known detail about this flour is that it is created from the seeds of the Amaranth flour, which has been grown for thousands of years.
While it is not the best flour for producing bread or pastries that need the dough to rise, amaranth flour is an excellent alternative for spelt flour for making pancakes, flatbread, or biscuit dough.
Amaranth flour is derived from a kind of flower known as the Amaranth flower, which is native to Mesoamerica.
Raw amaranth is also high in antioxidants, including phenolic acids and vanillic acids (among others).
Buckwheat is not a kind of wheat, but it is an excellent gluten-free and grain-free choice for individuals who are sensitive to gluten.
This flour is denser than other flours on the market, but it’s also high in minerals and amino acids.
This product is best for easy cooking and baking, such as pancakes, crepes, biscuits, muffins, or banana bread. The flour tastes sweet and nutty, comparable to Kamut flour.
Rye flour is made from a grain (not a wheat type) that has been treated and refined. This flour is popular in the diet and fitness worlds.
Rye flour contains gluten, although nowhere near as much as normal flour. This makes it considerably simpler to digest and avoids stomach discomfort caused by gluten.
The flavor of this product is tough to describe, particularly if you don’t know what I’m talking about.
Some describe Rye flour as bitter, while others describe it as tangy and nutty. It is up to you if you want to include it into your usual diet.
You read it correctly, and it is exactly what you believe. Cricket flour, which is manufactured from milled, crushed, and roasted crickets, provides a gluten-free alternative to all forms of flour.
Some may think it’s disgusting to put crickets in your meal, and I used to agree with you. I mean, insects? No way.
Cricket flour does not taste like crickets (not that I know what insects taste like), but it does have a blend of flavors (bitter, sweet, and nutty).
Crickets are considered to be strong in protein, as is this flour. Take one spoonful of this flour (3 grams per tablespoon) and you’ve already met your protein requirements for the day.
Despite being gluten-free and grain-free, this flour is clearly not suitable for vegetarians or vegans.
Pastry flour is identical to all-purpose flour, however it contains less protein. This product is meant to keep your pastries airy and fluffy at all times.
Cake flour is a low-protein product that has less gluten and makes your cake mix lighter. This flour has a finer texture than conventional flour since it is made from soft wheat.
Cake flour is quite similar to pastry flour and is often used in its place.
Substitute For Spelt Flour Related FAQs
Can I Use Normal Flour Instead Of Spelt Flour
Yes, you may substitute regular all-purpose flour with the spelt flour.
What Can Be Used To Substitute Spelt Flour
You may use brown rice flour, rice flour, oat flour, barley flour, rye flour, buckwheat flour, cricket flour, cake flour, pastry flour, Kamut flour, Amaranth flour, Einkorn flour, and ordinary all-purpose flour in place of spelt flour.
What Is The Difference Between Spelt Flour And Normal Flour
Spelt flour has less calories and more protein than all-purpose flour. It is also high in vitamin B2, niacin, and copper, all of which are beneficial to your health.
Which Is Healthier Spelt or Whole Wheat Flour
While both are high in nutrients, spelt flour is higher in vitamin B, copper, niacin, and protein.
What can I use instead of spelt flour for bread?
Coconut flour, almond meal, and oat bran are all excellent replacements with comparable texture and taste. Rice flour may also be used as a replacement if you want a more delicate taste.
How do I substitute spelt flour in baking?
A little more texture, but also a little more depth to your baking.” In cakes, muffins, and biscuits, as well as fruit desserts like crumbles and crisps, use it as a straight 1:1 equivalent for all-purpose flour.
What does spelt flour do to bread?
Spelt bread is stiffer than wheat bread because the dough lacks gluten, making the loaf harder and less chewy. According to research, spelt dough is 2.2 times harder than wheat dough. – The crust on spelt bread was 1.5 times as firm as the crust on wheat bread.
Can I replace spelt flour with oat flour?
In general, I advocate using oat flour instead of spelt flour. If you can’t eat gluten, I suggest a 12 + 12 combination of almond meal and gluten-free flour.
Why is my Spelt bread so dense?
When baking with spelt, you must be mindful of the amount of water you use. If you add too much water, the dough will become sticky and weak. Too little water, on the other hand, will make it dry and dense.
Is spelt flour interchangeable with wheat flour?
Spelt may be used in place of whole wheat flour in any recipe and for up to half of the flour in an all-purpose recipe. Because spelt is low in gluten, it’s ideal to have some ordinary flour on hand to ensure proper structure and texture in whatever you’re baking.
What is the ratio of spelt flour to white flour?
Spelt flour is a direct substitution, which means you can use it in any recipe that asks for whole wheat or all-purpose flour in a 1:1 ratio. Because of its somewhat sweet and nutty flavor, spelt flour works well in baked pastries.
What is another name for spelt flour?
Spelt (Triticum spelta), often known as dinkel wheat or hulled wheat, is a wheat variety that has been grown since about 5000 BC.
What is the difference between all-purpose flour and spelt flour?
Processing: AP flour and spelt flour are handled differently. Spelt is dehulled from its tough outer husks, which protect the grain from pests and pollution, and then the whole grain (bran, germ, and endosperm) is milled into flour. AP flour is made from a blend of soft and hard wheat.
Does Spelt bread taste different?
What Is the Taste of Spelt? This ancient grain has a milder taste than ordinary whole wheat, and it’s somewhat sweeter and nuttier. While the distinctions are subtle, there is enough of a difference in flavor that you may not want to substitute it for whole wheat in meals that rely on the blandness of basic flour.