Flours come in many different varieties and have equally as many uses. The most prominent of them is the white product known as wheat flour. But those who fancy a little bit of a change are finding that spelt flour is perhaps the best whole grain flour for baking. As a lot of folks are not getting enough fiber, whole grains in your bread could be the answer.

If starting out baking for the first time then the message is usually that should keep things nice and simple. The main reason for choosing spelt is because of it's flavor and because it's actually one of the most popular breads around. People like the sweet and mild flavor that emanates from the bread. It can also be used to make pie crusts, therefore it is quite versatile.

There's nothing new about spelt whatsoever. It has been around in Europe since the Bronze Age, when the folks in Europe would use it of make bread. For those unsure what to look out for when they go to the grocery store, it's worth pointing out that some have said the grain is a reddish color that looks a little like a cross between barley seeds and sunflower.

The taste is something most people remember when they think of spelt. This is because, unlike some whole grains, the taste of the bread it makes is soft, mild and sweet. The one drawback, if it can be called as such, is that it isn't totally free of gluten, though is contains a relatively low amount when compared to other flours.

It has a variety of uses and is very versatile. When mixed with all-purpose it can be used in breads and muffins, to give you some of the fiber of whole grain and some of the flavors of wheat flours, if that's what you're after. It lends itself fairly well to experimentation too. For instance, some have tried making pie crust with a hundred per cent spelt, while others mix and match the level of crackers used to make the crust.

Anyone with experience using the product might want to go a little further than just make bread. Spelt makes a great pizza-crust, one which dispenses with the need for yeast. Cookies, too, are no problem, as long as you don't mind if the finished product is a little puffier and dense than what you're used too.

Although whole grains do have gluten, they don't contain as much as white flours. This needs to be considered when using yeast or combining flours of different types. Make sure that at least half the flour you use contains gluten, that's if you use yeast. It's also worth noting that because of the lower gluten content, some bakers prefer to use spelt with other flours.

Naming the best whole grain flour for baking is not easy. However, spelt ticks a lot of the boxes as it's versatile, tasty and easy to use. The fact it is low in gluten means that if you use oat flours or ones made from barley or rye, then you'll have a serious low gluten bread that might be an alternative to what you can get in the shops.

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