Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 White spelt flour is a little different from " white flour " in that the bran is sifted out, but it is not entirely devoid of fiber. We have used spelt for many years, and it is decidedly more usable if the bran is simply sifted out using a home sifter. The bran flakes are much larger and more prominent than in wheat even if we use the finest setting on the mill. Sifted spelt makes wonderful biscuits and scones.I thought I would try a pie crust with it sometime. Water has to be adjusted down in any rescipe where spelt is substituted for wheat. Has anyone used Kamut? Kamut makes the best pancakes, and excellent noodles.Very nutty flavored. Tina in TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 I am trying to learn more about alternatives to wheat flour and experimenting with different flours. Does anyone else have other recommendations/favorite uses for various flours? > White spelt flour is a little different from " white flour " in that the bran > is sifted out, but it is not entirely devoid of fiber. > > We have used spelt for many years, and it is decidedly more usable if the > bran is simply sifted out using a home sifter. The bran flakes are much > larger and more prominent than in wheat even if we use the finest setting on > the mill. > > Sifted spelt makes wonderful biscuits and scones.I thought I would try a pie > crust with it sometime. > > Water has to be adjusted down in any rescipe where spelt is substituted for > wheat. > > Has anyone used Kamut? Kamut makes the best pancakes, and excellent > noodles.Very nutty flavored. > > Tina in TX Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2004 Report Share Posted October 22, 2004 >I am trying to learn more about alternatives to wheat flour and >experimenting with different flours. Does anyone else have other >recommendations/favorite uses for various flours? I've posted a few recipes here and there. Lately we've been using a lot of corn starch/rice flour/tapioca kinds of things, because I've been having good results and they get along with my dh. But sorghum flour is about the easiest non-wheat flour to deal with. It is a whole grain flour, but doesn't taste like it. Mixed with a little xanthan gum, about 1 tsp for each cup or two, you can use it in about any flour recipe (cookies, cakes, etc.). Breads are a little pickier though. Flat breads can be made from just about any flour, but the nice loaves are hard to keep fluffy with non-gluten flours, it's something of an art. Masa flour is a good one for cornbread etc. It is soaked in lime, which makes it easier to digest than plain corn flour, plus it's easy to find and cheap. Has a nice toasty flavor. You have to keep it COLD though or it goes rancid, then it doesn't taste good at all. > Heidi Jean Quote Link to comment Share on other sites More sharing options...
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