What is the difference between whole grain spelt flour and white spelt flour?
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I think it is the same as with regular wheat flour. The whole grain flour is processed with the entire grain, including the germ, and the white flour is just the endosperm (interior) of the grain with the outer husk removed.
When I bake, I use the whole spelt flour. I find that it has better texture and flavor, and holds more moisture, than white spelt flour.
Usually, when I bake with spelt, I use a ratio of between 40-50 percent regular, unbleached all purpose flour to spelt flour. Unless it is something where more texture is a good thing, like pancakes or rustic bread. In that case, I just go for all spelt.
The whole grain version contains more of the actual berry, whereas the white version the hull has been removed and the grains have been refined more.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)