SF is entrenched in its typical chilly summer weather. Which means that I’ve been baking.
Lately I’ve been using spelt flour in replace of wheat flour, and overall it seems to be a pretty easy transition, with a 1-1 replacement.
Spelt flour is notably slightly higher in protein, while being lower in calories than wheat flour.
I’m mainly curious about it as I’ve heard it is better for gluten-intolerance, even though it is not actually gluten free.
So far I’ve made this with dark chocolate chips added, and a chocolate zucchini loaf, with squash from Farm School.