Flour’s hidden gem: unveiling the incredible versatility of plain and self-raising types

Spelt flour, an ancient grain variety, has gained popularity in recent years due to its nutritional benefits. However, when it comes to baking, understanding the difference between plain and self-raising spelt flour is crucial. This guide will shed light on the distinctions between these two types of flour, empowering you to make informed choices in your baking endeavors.

Plain Spelt Flour

Plain spelt flour, also known as all-purpose spelt flour, is a finely ground flour made from the entire spelt grain. It contains no added leavening agents, such as baking powder or baking soda. Plain spelt flour is ideal for a wide range of baking applications, including bread, pizza dough, pasta, and pastries.

Advantages of Plain Spelt Flour:

• Versatile: Can be used in various baking recipes.
• Mild Flavor: Has a slightly nutty flavor that complements both sweet and savory dishes.
• Higher Nutrient Content: Contains more fiber, protein, and vitamins than refined wheat flour.

Disadvantages of Plain Spelt Flour:

• Requires Leavening Agents: Must be combined with baking powder or baking soda to rise.
• Dense Texture: Produces a denser crumb compared to self-raising flour.

Self-Raising Spelt Flour

Self-raising spelt flour is a type of plain spelt flour that has been pre-mixed with leavening agents, typically baking powder and salt. This convenient flour eliminates the need for adding separate leavening agents, making it ideal for quick and easy baking.

Advantages of Self-Raising Spelt Flour:

• Convenience: No need to measure and add leavening agents separately.
• Light and Airy Texture: Produces a lighter and airier crumb due to the added leavening agents.
• Time-Saving: Simplifies the baking process, especially for beginner bakers.

Disadvantages of Self-Raising Spelt Flour:

• Limited Versatility: Not suitable for all baking applications, as it may over-leaven in recipes that require a denser texture.
• Shorter Shelf Life: The leavening agents in self-raising flour can deteriorate over time, reducing its effectiveness.

Which Flour to Choose?

The choice between plain and self-raising spelt flour depends on the desired outcome and the specific recipe you are following.

• Plain Spelt Flour: Opt for this flour when you want to control the amount of leavening and achieve a denser texture, such as in bread or pizza dough.
• Self-Raising Spelt Flour: Use this flour for quick and easy baking, when a light and airy crumb is preferred, such as in muffins or pancakes.

Baking Tips

• Measuring: Always measure flour correctly using the spoon and level method to ensure accurate measurements.
• Sifting: Sifting the flour before use helps remove any lumps and aerates the flour, resulting in a more even bake.
• Mixing: When combining flour with other ingredients, mix gently to avoid overworking the dough.
• Resting: Allow doughs made with plain spelt flour to rest before baking to give the gluten time to relax, resulting in a more tender crumb.

Popular Questions

• Can I substitute plain spelt flour for self-raising spelt flour?

Yes, but you will need to add baking powder or baking soda to the recipe to achieve the desired rise.

• Can I use self-raising spelt flour for all baking recipes?

No, it is not suitable for all recipes, especially those that require a denser texture.

• How do I store spelt flour?

Store spelt flour in an airtight container in a cool, dry place for up to 6 months.

• Is spelt flour gluten-free?

No, spelt flour is not gluten-free. It contains gluten, although it is more easily digestible than gluten in wheat flour for some people.

• Is spelt flour healthier than wheat flour?

Spelt flour contains more fiber, protein, and vitamins than refined wheat flour, making it a healthier alternative.