What spelt flour means
Spelt flour is flour milled from spelt, an ancient species of wheat. It comes in different types. Wholegrain spelt flour is milled from the entire grain, including the bran and germ, and is light brown with a rich, nutty, slightly sweet flavour. White spelt flour has had most of the bran and germ removed, giving a paler flour with a milder taste and lighter texture, while still being more flavourful than ordinary white flour.
Spelt flour is popular with bakers for its flavour and for its long history. Because spelt is a type of wheat, it contains gluten, but its gluten is more delicate, stretchy and extensible than that of modern bread wheat. As a result, spelt doughs feel softer and stickier, absorb water differently and can tear or overproof more easily. Bakers usually use slightly less water, knead gently or not at all, and keep proving times shorter.
Spelt flour is used in breads, including sourdough, rolls and flatbreads, and it works well in pizza dough, pasta, cakes, biscuits, scones, muffins, pancakes and pastry, where it often gives a tender, slightly crumbly texture. In many cake and biscuit recipes, it can replace wheat flour directly. It is often blended with strong white flour for bread. You will see spelt flour in artisan baking and wholesome home baking recipes.