WHITE SPELT FLOUR* SPELT FLOUR, WHITE* (G30) [ Add this product to my Interest List ]   [ View my Interest List ] [ Private Label And Packaging Information ] * Contains allergens
	Also Known As: SPELT FLOUR Product Info: Spelt (Triticum Aestivum Spelt) is a shiny, dark, rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. An ancient relative of wheat, it was grown in the ancient near East over 9000 years ago. Very popular in Europe, it's recently coming to the attention of Americans. In Switzerland, Austria and Germany, it's called Dinkle and in Central Italy it's called Farro. Spelt has superior qualities to Wheat. It cooks in less liquid, in less time, and is more easily digested. Spelt is also often an option for individuals with Wheat allergies. Suggested Use: Spelt Flour can be substituted for Wheat Flour in baked goods. Spelt does not bake like Wheat. When baking, mix times may nota exceed 4-1/2 min. at medium speed or Gluten will break down and the loaf will not rise. When baking Spelt instead of Wheat use about 25 less water. Ingredients: Spelt (Contains wheat). Basic Preparations: No preparation is necessary. Just add to recipe as called for, or substitute equal amounts for wheat flour. SPELT flour DOES NOT BAKE LIKE WHEAT flour. WHEN BAKING, MIX TIMES MAY NOT EXCEED 4-1/2 MIN. AT medium SPEED OR GLUTEN WILL BREAK DOWN AND the LOAF WILL NOT RISE. When BAKING spelt instead of wheat USE About 25% LESS WATER.
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