Description
Spelt flour can substitute for wheat flour in many products (breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles). People with 'allergies' to wheat starch commonly report that spelt is easier to digest. Spelt does however contain gluten, and people with gluten allergies are likely to be allergic to spelt.
Instructions: If substituting for wheat in a recipe, reduce the liquid by 10-15%. The starch in spelt is more soluble than wheat and recipes containing spelt flour will frequently require less water than when using wheat flour. Cut back on kneading and setting time.
Shelf Life: 4 months at room temperature or 6-12 months in freezer
Analysis (for ¼ cup): 170 calories, 7g protein, 1g fat, 40g carbohydrates, 0 mg sodium, 8 g fiber
ALLERGY WARNING: MAY HAVE COME IN CONTACT WITH WHEAT, GLUTEN SOY, TREE NUTS, PEANUTS, EGGS, DAIRY, AND SESAME INGREDIENTS
In-store Availability
Store | Availability |
---|---|
Thornhill |
Available
|
Vaughan |
Available
|
Avenue |
Available
|
Newmarket |
Available
|
For store addresses, opening hours, and contact information please visit the Contact Us page. Please note that availability may not be accurate due to inventory fluctuations. Please contact the stores directly for the most up-to-date information.