These days there are so many Spelt Flour substitutes available: Almond meal, coconut flour, oat bran flour, and so many more - find out which one meets your needs the best!
Before we look at the top Spelt flour substitutes, it's important to understand what Spelt flour is.
What Is Spelt Flour?
Spelt flour is made from an ancient grain that is a little bit sweeter than wheat. This flour is high in protein, and it also has a good amount of fiber. The flour can be used in place of wheat flour in most recipes, and it also works well for baking.
When To Use Spelt Flour?
Most recipes can use spelt instead of wheat flour, but it's especially ideal for baking because it's higher in protein than wheat flour. What are the best substitutes for spelt flour? There are many great substitutes for it, including almond meal, coconut flour, and oat bran flour or oat flour.
Each of these substitutes has its own unique properties.
Here we will provide some tips on how to choose the right substitute for your needs and we'll also recommend some of our favorite substitutes!
Wheat Flour, Einkorn Flour, Almond Flour, Coconut Flour, Oat Bran Flour or Oat Flour, Kamut Flour, Amaranth Flour, Barley Flour, and White Rice Flour or Brown Rice Flour are all suitable spelt substitutes and the list can definitely go on, however, a simple whole-grain flour or a blend of white and whole-grain flour would be the easiest substitute for spelt flour, if other specialty options are not available.
Top 9 Spelt Flour Substitutes
1. Wheat Flour
Wheat flour is a type of flour that is made from wheat grain. It is a common ingredient in many recipes, and it can be used to make bread, pasta, and other baked goods. This flour is high in gluten, which gives dough its elasticity, making it a good choice for baking bread and other dough-based products.
The main difference between wheat flour and spelt flour is that the second is higher in protein than the first. Spelt also contains more dietary fiber than wheat flour, while containing less gluten is a common belief, however, some research suggests higher gluten content in spelt flour than in common wheat flour.
In order to use wheat flour in baking, you will need to combine it with other ingredients to form a dough. In general, you will need to use about two-thirds whole grain flour and one-third water. You may also add other ingredients such as sugar, butter, eggs, and yeast to create a more specific or flavorful dough.
2. Einkorn Flour
Einkorn flour is made from a different variety of wheat than the regular flour that is used for most baking recipes, however, as it has a more delicate flavor and texture than regular flour, it is not always a perfect substitute. Because of this, einkorn flour is a great option for recipes that call for a lighter texture, such as pancakes or waffles.
Einkorn flour is a type of Spelt flour, but it has a different gluten structure. Spelt is more difficult to digest and is also lower in nutrients than Einkorn flour. For these reasons, using Einkorn flour as a substitute for Spelt flour in recipes that are suitable, can be an excellent choice.
Einkorn flour is a great substitute for Spelt flour especially if you want to make your favorite medieval bread. You'll need less water than usual because this type of wheat doesn't absorb quite as much - and about ⅓ fewer cups should do the trick.
3. Almond Flour
Almond flour is made from ground almonds and it's a great substitute for spelt flour because it has a similar texture and a slightly sweet taste. It is also high in protein and fiber, making it a good choice for people who are looking for a healthy alternative to spelt.
These two types of flour have different nutritional properties, with spelt flour being a good source of fiber, thiamin, and niacin, while almond flour is a good source of protein, fiber, and vitamin E.
Almond flour can be used in baking in the same way as spelt flour, just make sure to adjust the amount of liquid that is called for in the recipe, as almond flour absorbs more liquid. You may also need to add a little more leavening agent, such as baking powder, to compensate for the lack of gluten in almond flour.
Recommended reading: 10 Foods that are super-healthy but have a bad reputation.
4. Coconut Flour
Coconut flour is a type of flour that is made from dried coconut meat and is high in fiber and protein, with a sweet taste. It can be used to replace spelt in most recipes, however, it is especially ideal for baking because it helps to create a light and fluffy texture.
When substituting coconut flour for splet flour, use a ratio of 3:4. That means that for every cup of spelt flour called for in a recipe, you would use ¾ cup of coconut flour. Coconut flour can also be used to thicken sauces and soups, however keep in mind its sweet flavor when choosing wich recipes to add it in.
5. Oat Bran Flour
Oat Bran Flour is a high-fiber, whole-grain flour that is made from the bran of oats. It is a great alternative to spelt flour because it has a similar protein and fiber content, with a mild flavor and a slightly chewy texture. It is available at most health food stores.
Oat Bran Flour vs Spelt Flour: What's the Difference?
Oat bran flour is made from ground oats, while spelt flour is made from ground spelt. Spelt is a whole grain, so it contains more fiber and nutrients than oat bran, and it also has a slightly nuttier flavor.
There are a few things you need to know when using oat bran flour in baking.
- Oat flour is denser than spelt, so you may need to use more of it to get the same results.
- Oat bran absorbs more liquid than spelt flour, so you may need to adjust your recipe accordingly.
- Oat bran has a slightly different flavor and texture than spelt, so you may want to experiment with different recipes until you find one that you like.
6. Kamut Flour
Kamut flour is a type of wheat flour that is made from the Kamut grain. It is higher in protein and minerals than other types of wheat flour, and it has a nutty flavor. Kamut flour can be used in place of other types of flour in most recipes.
Both Kamut and Spelt are ancient, heirloom varieties of wheat that contain gluten, and although they have similar nutritional benefits, the recipe of choice will guide which of the two is the best one to choose!
7. Amaranth Flour
If you're looking to make your own gluten-free loaves of bread or pastries, amaranth flour is a great choice, as it has been used by many cultures in North and South America since before Columbus arrived on the continent!
Amaranth flour is produced by grinding seeds from the amaranth plant into fine powder.
This flour is not as sweet as spelt, so you may need to add extra sugar or sweetener if want the same sweetness level, however, its distinctively nut-like flavor makes it worth trying out!
Amaranth flour has a specific texture and flavor which means it won't work well on its own as the main ingredient, but mixing amaranth with another type of grain in a 1:4 ratio could provide additional health benefits while still providing tasty results!
8. Barley Flour
Barley flour is an ancient food preparation technique that dates back to the Indus Valley civilization. Today, it's used in many different types of breads like naan and pita bread but can also be found as the main ingredient for making barley soup or other barley loaves of bread!
Barley flour has more flavor than spelt flour, and provides an awesome texture with its chewiness! However- if your preference isn’t towards strong tastes or textures then this might not be the right choice of ingredients as barley’s nutty flavor isn’t as subtle as spelt, so it might be overpowering.
The amount of barley flour you need to use in place of regular spelt flour will vary depending on the dish you are making, as there is no specific ratio for this.
9. Rice Flour
White Rice flour or Brown rice flour is often used as an ingredient in place of wheat or other types of starch. It can be found at your local grocery store and has many uses. Rice flour is a typical spelt flour alternative and because it prevents liquid separation, it's often employed as a thickening agent in refrigerated or frozen recipes.
Rice flour is a grain flour made from ground rice and it is used as a thickener in sauces and sometimes as a gluten-free alternative to wheat flour, and in some recipes it is a great alternative to spelt flour, which is not gluten-free.
People also ask [FAQs]
Spelt is an ancient grain. Spelt and wheat have a similar appearance, but spelt has a thicker husk and a somewhat different nutritional composition.
Spelt flour is not gluten-free. Although spelt has a lesser gluten structure than wheat, it can still pose problems for people who have Celiac disease or gluten sensitivity.
When baking, spelt flour can often be substituted with gluten-free flours, if it is a dietary requirement or for taste purposes. Coconut flour, almond meal, and oat bran are all great substitutes that will result in a similar texture and flavor. If you are looking for a more subtle flavor, rice flour can also be used as a substitute. Be sure to experiment with different ratios to find the one that works best for your recipe.
⭐ Featured Articles
Wrap Up: Spelt Flour Substitutes
- Spelt flour substitutes can be used in many different recipes and if you want to experiment with a variety of taste profiles, we recommend trying out barley flour.
- This flour is not gluten-free so those who have Celiac disease or are sensitive to gluten should avoid this substitute.
- Rice flours come in handy for thickening sauces and making things like pie doughs or pizza crusts because they prevent liquid separation; however, rice does not provide the same nutty flavor that spelt provides especially when using it at higher ratios (1:4).
We hope these tips help answer your questions about Spelt Flour Substitutes!
Spelt is lower in gluten, but it is NOT gluten free!
Thank you for taking the time to point this out.
While I don’t mention anywhere in the article that spelt flour is gluten free, I can see how the wording in the paragraph mentioning its lower gluten content, may be misinterpreted, so I really appreciate you highlighting this.
I have now reworded that part and - should there be any doubts - we always have an FAQ section at the bottom of the articles answering these kinds of questions.
Thank you once again for bringing this up and allowing us to make it clearer.
But the way you word it in the first paragraph ("When baking, spelt flour can often be substituted with other gluten-free flours") makes it sound like it's a g-f replacement, but it is not g-f!
In that paragraph we discuss baking and in particular look at the density of flours, as that tends to be one of the biggest concerns when baking.
Nowhere in the post we ever say this flour is gluten free, but thank you for your comment and helping us improve.