spelt love: by J

speltflour

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.

xo J

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