Spelt flour: does it work differently?

[Yippeeforme]

DH is a bit sensitive to gluten. I've heard that people with similar sensitivity have an easier time eating things made from spelt flour instead as the gluten is slightly different? I've never worked with it though, does it behave differently to regular "plain" flour? What's it like to bake bread with?

I guess I'll just give it a whirl and see then 🤷‍♀️

Yes, it's different. If you can do sourdough, I have heard that helps make gluten more tolerable for people that are sensitive. Spelt is tricky and can be dry -- many recipes call for buttermilk, or you cook a small pudding (flour and hot water) and that makes the dough moister and the bread retains its freshness longer. Lots of recipes on the internet!

Early in the lockdown DH wanted to make some sort of bread and could only get spelt. He used the breadmaker quick dough program and followed a pitta recipe - it works well for that. He sometimes makes it with 10-20% oatbran added.

I'd say it behaved more like wholemeal than white flour.

Each flour has different protein content and properties.
Spelt flour is not genetically modified.

On the gluten note: a frind of mine who has gluten intolerance is able to eat my sourdough. I often add different flours (buckwheat,rye or spelt) to my breads.

The time taken to prepare sourdough breaks up long protein chains into smaller ones making it more acceptable for somebody with intolerance.

Thanks everyone, perhaps I'll try it in a brown bread recipe if it behaves more like wholemeal! And I need to get back into making my lovely sourdough, it was so daunting to start with but seems so easy now and if it's better good digestion overall then I'll try to stick with it in place of store bought.

@Yippeeforme sourdough is good because it takes time to prepare it during which long protein chains get broken into shorter ones and are easier to digest.

I got messages from my IBS and gluten intolerant(not allergic) friends that they could eat my sourdough bread in small quantities.

Wholemeal flour is harder to digest than white.

If you need any guidance with sourdough I’m more than happy to help