Store spelt products in air-tight containers in a cool, dry place.
Spelt Berries:
Use cooked spelt berries in salads, soups, stews, and as a rice substitute. For more tender cooked spelt, soak the berries in water for eight hours prior to cooking.
To cook spelt berries on the stove, use a ratio of 1 part berries to 3 parts water or stock. Bring the water to a boil and stir in the spelt. Reduce the heat to low, cover and simmer until tender (about 45-60 minutes).
Spelt Flour:
Spelt flour can replace wheat flour in recipes for bread, cookies, cakes, muffins, pancakes, and waffles.
Tips for Substituting Spelt Flour for Wheat Flour:
When baking bread from a wheat bread recipe using spelt as a wheat substitute, you should use 25% less water than the recipe calls for, and keep mixing/kneading times below 4 minutes. The same gluten/gliadin structure that makes spelt a better choice for wheat allergies can break down if over-kneaded.
Spelt’s rising time is also shorter than wheat’s. Because of spelt flour’s lower gluten content, you should not let it rise as high as regular wheat flour or it will lose its stability.
Spelt Flakes:
To make spelt “oatmeal” - first stir flakes into boiling water (two parts spelt to three parts water). Reduce heat to low, stir, and cover the pot. Simmer for 5-10 minutes, stirring occasionally. Remove from heat and let sit covered for five minutes prior to serving.
Rolled spelt flakes can be used in place of rolled oats in homemade granola and baked goods.
Cracked Spelt:
Cracked spelt can be eaten as a cereal, in pilaf, or as part of a grain salad.
To cook, stir cracked spelt into boiling water (1 part cereal to 3 parts water). Reduce the heat to low and simmer for 8-12 minutes. Let stand off the heat, covered, for 5 minutes before serving.
