I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe?

What kind of dough does spelt flour make? Is it very sticky? Hard to work with? Any tips to keep in mind before giving this a shot?

  • 3
    Does this answer your question? Info about spelt
    – moscafj
    Jun 16, 2020 at 21:48
  • No. Thanks for posting, that's more about the nutritional spelt information. My question is focused on the practical ways to use Spelt flour.
    – bigO
    Jun 17, 2020 at 13:30
  • did you read the answers?
    – moscafj
    Jun 17, 2020 at 16:30
  • They're nice info about spelt but not what I'm looking for. The answer below is much more on target...
    – bigO
    Jun 18, 2020 at 0:28
  • The problem is, the answer below is incomplete, because it doesn't address the gluten issue, which seems like it would be an issue for you. I still contend the question is a duplicate, and that the original question can be added to.
    – moscafj
    Jun 18, 2020 at 0:31

2 Answers 2


Spelt can be substituted 1:1 for whole wheat flours to generate about the same characteristics in the final product.

I'd say spelt bread is more coarse, and tastes like grain, but there's a matter of preference and perception on that.

Recipes calling for white flour have overshadowing variables and variations, so trying with a blend and seeing how you like the result is the way to come to your answer... Try making a batch with half of the flour replaced and a quarter of the flour replaced and see if you like what happens.


I disagree with the answer from Phil. Spelt flour has more gliadin and less glutenin than wheat flour. (See Escarnot et al, Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac disease.) One would expect this to affect the gluten formation in bread.

My experience is that substituting wheat flour for spelt flour makes for a 'cakier' loaf. That is, the loaf is softer, less structured, and less chewy. All this suggests less gluten formation.

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