You can substitute spelt flour for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles. One of the best things about spelt – in addition to its health benefits? It tastes wonderful! While whole wheat pasta tends to be grainy, and crumbles during cooking, spelt pasta retains its texture so it holds up perfectly under sauces and other ingredients.
When the Industrial Revolution rolled through in the early 20th century, spelt took a back seat to its more modern cousin, wheat. By the 1970’s there was virtually no spelt growing in North America, because the modern, hybridized version of wheat could be harvested and processed cheaper and faster. Today, thanks to a growing interest in more healthful foods – and the re-introduction in 1987 of this nutritious grain to North America – spelt is making a comeback.
I am the owner/operator of the Asphalt Cookie Company