Light spelt flour is quite simply, spelt flour with most of the bran and germ removed. Use light spelt flour in baking where a lighter touch is preferred (i.e. pastries, biscuits, cakes, etc.). Spelt flour can substitute for wheat flour in many products (breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles). People with 'allergies' to wheat starch commonly report that spelt is easier to digest. Spelt does however contain gluten, and people with gluten allergies (celiac disease) are likely to be allergic to spelt, similar to wheat and other gluten grains.
Instructions: If substituting for wheat in a recipe, reduce the liquid by 10-15%. The starch in spelt is more soluble than wheat and recipes containing spelt flour will frequently require less water than when using wheat flour. Cut back on kneading and setting time as the gluten is sensitive.
Shelf Life: 4 months at room temp. or 6-12 months in freezer
Certified organic by QAI
Product of Canada