So, have you started liking spelt flour too much that you panic when it runs out?
Why worry about such a trivial thing? You can use several ingredients in place of spelt flour.
With a line-up of different flours, you can enjoy baking all your favorite pies, cakes, cookies, and other stuff.
In this short write-up, we will see and learn a few things about the five best substitutes for spelt flour.
What is Spelt Flour?
Spelt flour is a baking ingredient produced from the grains of spelt, strongly related to wheat.
According to studies, humans have been using it since about five thousand BC.
It is one of the ancient grains, and it used to be the main food item for Europeans.
At present, it is found only in few places but is gaining popularity around the world.
Many people are turning to spelt flour because it is very nutritious as many ancient grains are.
It contains several nutrients like protein, fiber, zinc, iron, magnesium, and others.
It is low on gluten but not gluten-free.
So, those who are intolerant to the substance should be careful when eating it.
5 Best Substitute for Spelt Flour
Spelt belongs to the wheat family, and so even if you don’t have it in storage, it doesn’t matter.
There are many ingredients that you can use.
But here, we will list only five that experts consider the best.
1 – Einkorn Flour
Einkorn is another ancient grain also called farro piccolo (small farro) in Italian.
The word is of German origin meaning “one kernel”.
Research suggests that it was one of the earliest grains cultivated by humans.
Though related to wheat, it is higher in nutrients than modern wheat.
As with spelt, einkorn contains gluten but in much lower levels.
It is sweet and slightly nutty in flavor.
You can use einkorn for baking a variety of items but don’t over knead it.
The flour is a little tougher than other flours because of its structure.
Unlike other flours, it doesn’t take in much water.
The quantity of einkorn should be the same as spelt but make sure to adjust the water amount.
- 1 cup of spelt flour = 1 cup of einkorn flour (add 1/3 less water; pour more only if necessary).
2 – Kamut Flour
Kamut is the commercial name for Oriental wheat or Khorasan wheat.
It used to be primarily cultivated in Asia, North Africa and the Middle East in ancient times.
This ancient wheat variety has a golden color, mild flavor and a thick but long kernel.
It also has a sweet flavor and is suitable for making any baked product.
As other wheat varieties, it also has high fiber, vitamins and protein content.
Like spelt, it isn’t gluten-free but has a low amount of it.
As opposed to einkorn, you need to knead it thoroughly and also put additional water.
On the other hand, you can lower the quantity of flour and keep the same amount of water.
- 1 cup of spelt flour = 1 cup of kamut flour (more water).
- 1 cup of spelt flour = 3/4 cup of kamut flour (same amount of water).
3 – Amaranth Flour
If you are gluten intolerant, then amaranth flour is a suitable replacement for spelt flour.
Meaning “unfading” in Greek, amaranth is particularly popular in the food industry for its seeds.
It has a nutty and sweet flavor is native to Central America and Mexico.
The Aztecs used to eat it as a staple food, and it is still an essential ingredient in that region.
Besides being gluten-free, it has antioxidants and is one of the richest plant forms of protein on earth.
It is also good for preventing inflammation and keeps cholesterol at bay.
There is one unusual aspect about amaranth flour; it doesn’t rise.
You can therefore use it alone to make items like flatbreads, biscuits and pancakes or add some other flours to make different recipes.
- 1 cup spelt flour = 1 cup amaranth flour (without other flour).
- 1 cup spelt flour =1/4 cup amaranth flour (with one type or several types of flours).
4 – Barley Flour
Another ingredient with very low gluten, barley flour, is a good substitute for spelt flour.
It is also sweet but with a much intense nutty flavor.
Barley is a versatile ingredient as people use it in many industries.
It serves as fodder, is used in making beverages and, of course, in baking.
According to experts, barley is one healthy grain, but it doesn’t receive much attention.
It has low gluten content, and has lots of nutrients like iron, zinc, fiber, protein and vitamins.
Though a “super grain”, it doesn’t get the tag maybe because it is quite cheap.
Though suitable for baking various items, cooking experts suggest not to put too much barley flour in a recipe especially meant for spelt flour.
You can use the quantity recommended if it is a barley flour recipe.
- 1 cup spelt flour =1/2 cup barley flour.
5 – Rice Flour
Finally, the ever-reliable rice flour makes it to the list as a substitute for spelt flour.
It is a good choice for two reasons; it is readily available, and it is gluten-free too.
Rice flour comes in two varieties; brown and white.
Both are nutritious, but the brown variety has an edge because it is made of whole rice grain.
The contents of rice flour include carbohydrates, some protein, with virtually no fat or sugar.
You can use rice flour to make a whole lot of baked goods.
The white variety is suitable for items that use refined flours (white flours).
In comparison, brown rice flour is ideal for dishes that don’t need too much kneading because of its grainy nature.
- 1 cup spelt flour = 1/3 cup rice flour.
The five ingredients came on the list because they are suitable as spelt substitutes.
You can follow the ratio as recommended and you can come up with some tasty goods.
However, sometimes you may not have any of those flours.
You don’t need to panic even then because there are some more items that you can use if you are out of options.
Try buckwheat flour, whole wheat flour, quinoa flour, oat flour and emmer flour.
You can make any item using one of these alternatives in case all other five substitutes are out.
- Einkorn Flour
- Kamut Flour
- Amaranth Flour
- Barley Flour
- Rice Flour
- Choose your prefered substitute from the list of options.
- Organize all of your ingredients.
- Follow the substitution ratio to determine how much is required in your recipe.