You can substitute spelt flour in any recipe calling for wheat flour, such as pasta, bread, cookies, crackers or baked goods.
Because it is lower in gluten, however, spelt does not rise as well as wheat flour. The gluten in spelt flour is also somewhat unusual in that it breaks down easily, compared to wheat flour which is quite resilient and often requires long kneading time to strengthen its gluten. This means it is important not to over-mix spelt or you may risk having a crumbly texture. Some cooks like to blend spelt flour with wheat flour
Store spelt flour in a sealed container or tightly wrapped, and keep in a cool, dry place for up to several months. Spelt flour can also be stored in the freezer for 6 to 12 months.
Points of Interest:
Spelt is one of the oldest natural grains known to man. Spelt is botanically related to other wheats and has a nutty flavour. Use as a substitute for whole wheat flour in muffins, breads and cereals.
NOTE: Spelt is not gluten-free. If allergic or celiac individuals want to introduce spelt into their diets, they should do so under the supervision of a doctor.