PrintSpelt cookies and goods
Over the past few months, I've been trying to change my diet to incorporate more whole, organic grains. I bake frequently, and I've added rye and spelt flour to my arsenal of ingredients. However, I've never baked with spelt before, so I'm not sure how to handle it just yet, besides knowing that it's low in gluten (and acts accordingly). Also, most recipes I'm finding on the internet call for enough butter or sugar to make any health benefits of spelt moot!
Do you have any delicious recipes that call for spelt? Bread, cookies, crackers, I'd love to hear it.
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3 Comments:
The King Arthur Whole Grains Baking book has excellent recipes for all types of baked goods using spelt, whole wheat, oats, etc. Not all are sweet recipes. I have tried many of their recipes, and they turn out well. The book also contains good information about whole grains. It is available on Amazon.
beth1 at 1:03AM on 01/09/08
I have a sensitivity to wheat, so I switched to spelt about ten years ago. When I first did this, I researched the grain, and actually found that it was not a particularly low gluten flour; the figure given varies from source to source, and I found myself becoming more and more confused and overwhelmed as I looked for ever more precise and specific information.
I finally decided to just do a direct substitution of spelt for wheat flour and see what happened; it worked beautifully (I bake a lot, because spelt-based goods can be difficult to find, and can get really expensive) in everything from bread, pie crusts, croissants and angel food cake, to home-made pasta. The few differences I've found include that spelt often has a more distinctly 'wheaty flavour', and the dough can sometimes be stickier to work with.
Bottom line? I wouldn't go crazy looking for spelt-specific recipes. Just use the old familiar recipes, and make slight adjustments to kneading and amount of flour (but beware of adding too much flour to a sticky dough, or you'll end up with some seriously heavy baked goods).
mongoose at 3:09AM on 01/09/08
Christina,
Just like mongoose has said, I use spelt in the exact same way I use whole wheat pastry flour. I don't even adjust quantities. I think I can only remember once having made some peanut butter cookies and they ended up melting too much in the oven. Besides that incident, spelt has worked exactly as regular AP or whole wheat pastry flour.
I use very frequently Martha Stewart's cookie recipes - i just substitute the flours, the eggs for egg replacer and the chocolate chips for carob chips... but the flavor combinations and textures are really good.
Try these...
Torie's Cherry Chocolate Chunk Cookies
Alexis' Brown Sugar Chocolate Chip Cookies
Madelyn
KarmaFreeCooking
MadelynRodriguez at 11:14AM on 01/09/08