Spelt is a lower-gluten ancient grain, and makes a delicious flour that can be used in any kind of baking. It’s easier for some people to digest than modern wheat flour but isn’t gluten-free, so no extra starches or binding agents are needed.
Almost all of the baking recipes on Occasionally Eggs, unless gluten-free, are made with spelt flour. It’s used similarly to wheat flour but with some important differences, so I recommend using spelt-specific recipes.
Treat spelt like any other flour. Refrigerate it if keeping for longer than about three months or keep it in a cool place otherwise, to prevent it from going rancid too soon. This is especially true for whole grain spelt flour.
Keep scrolling to find 80 – and counting! – spelt flour recipes. This is being added to constantly as we share more recipes.
Cookies and Bars
Pancakes and Waffles
Biscuits and Scones
If you make any of these Spelt Flour Recipes, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.