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  • Cook's Illustrated

    INGREDIENT NOTES

    Jun 04, 2019 3 minutes
    BY STEVE DUNN & ANDREA GEARY

    Substituting Spelt Flour for Whole-Wheat Flour

    Spelt is an ancient form of wheat that is rich in protein and minerals and was first cultivated 8,000 years ago. Because the whole berries are so big and dense and can take an hour to cook, the flour form is more accessible.

    We don’t have any recipes that call specifically for spelt flour, so we decided to test it out in a few that call for whole-wheat flour. In our 100 Percent Whole-Wheat Pancakes (July/August 2015), most tasters actually preferred spelt’s

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