What about Spelt flour? Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat It is an ancient strain of wheat, which is high in protein and has a flavor that’s a little sweeter and lighter than whole wheat. You can substitute it for whole wheat flour, but its gluten is not quite as strong. If you use spelt in your recipe, combine some all purpose or bread flour to give the finished product more structure. There are some benefits for including spelt flour in your recipes. It has a fairly strong nutritional profile, higher in protein, and easy to digest. However, it is lower in fiber than wheat flour.

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 overmix it,

It is preferred by many people with wheat sensitivities and may be an acceptable substitute for some people with gluten intolerance however; it is not gluten-free.

Spelt would not be a suitable substitute for someone with true wheat allergies or celiac disease.

If Substituting: spelt flour Start with 1/4 of the recipe; check the flavor and texture

For More Information: See http://www.kingarthurflour.com/shop/items/king-arthur-organic-whole-spelt- flour-16-oz http://whatscookingamerica.net/CharlotteBradley/Spelt-Flour.htm http://bakingbites.com/2008/04/what-is-spelt-flour/