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Volume II
November 7, 2006

Baking with Spelt

My daughter is allergic to wheat and I use spelt with everything. Here is a tip that I discovered when baking muffins and quick breads with spelt. Use 1/8 teaspoon of xantham gum for every 1 cup of spelt flour and the problem of crumbly quick breads and muffins will be gone. Our banana muffins were awesome. By the way I just substitute spelt flour on a 1:1 ratio for any wheat flour in my favorite baking recipes. I haven't tried the xantham gum in the bread yet, but I don't see why it wouldn't work. Hope this tip helps the spelt bakers.


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