The Surprising Truth About Flour: Plain, Self-rising Or Both?
What To Know
- If a recipe calls for plain flour and you only have self-raising spelt flour, you can substitute it by omitting the additional leavening agents called for in the recipe.
- Conversely, if a recipe calls for self-raising flour and you only have plain spelt flour, you can add 2 teaspoons of baking powder and 1/2 teaspoon of baking soda per cup of spelt flour.
- Whether you are a seasoned baker or a novice in the kitchen, understanding the properties of spelt flour is essential for successful baking.
When it comes to baking, understanding the properties of different flours is crucial. Spelt flour, an ancient grain, has gained popularity due to its nutritional value and unique flavor. However, one question that often arises is whether spelt flour is plain or self-raising. This blog post delves into the intricacies of spelt flour, exploring its composition and providing guidance on its appropriate use in various baking applications.
What is Spelt Flour?
Spelt flour is derived from an ancient variety of wheat known as spelt. This grain has a distinct nutty flavor and is richer in nutrients compared to modern wheat varieties. Spelt flour contains higher levels of fiber, protein, and vitamins, making it a healthier choice for baking.
Plain vs. Self-Raising Flour
Plain flour (also known as all-purpose flour)
Plain flour does not contain any added leavening agents, such as baking powder or baking soda. It is the most versatile type of flour and can be used in a wide range of baking applications, including bread, pastries, and cakes. Plain flour requires the addition of separate leavening agents to achieve rise and fluffiness.
Self-raising flour
Self-raising flour, on the other hand, contains added leavening agents. This means that it does not require the addition of separate baking powder or baking soda. It is typically used for quick and easy baking, such as pancakes, muffins, and scones.
Is Spelt Flour Plain or Self-Raising?
Spelt flour is generally considered plain flour. It does not contain any added leavening agents and requires the addition of separate baking powder or baking soda to achieve rise. However, it is possible to find self-raising spelt flour, which contains added leavening agents.
When to Use Spelt Flour
Spelt flour can be used in a variety of baking applications, including:
- Bread: Spelt flour can be used to make hearty and nutritious bread. It provides a slightly nutty flavor and a chewy texture.
- Pastries: Spelt flour can be used in pastries, such as cookies and pie crusts. It adds a unique flavor and a slightly denser texture.
- Cakes: Spelt flour can be used in cakes, although it may result in a denser cake than when using plain flour.
- Muffins and scones: Spelt flour can be used in muffins and scones, providing a nutty flavor and a hearty texture.
Substitutions
If a recipe calls for plain flour and you only have self-raising spelt flour, you can substitute it by omitting the additional leavening agents called for in the recipe. Conversely, if a recipe calls for self-raising flour and you only have plain spelt flour, you can add 2 teaspoons of baking powder and 1/2 teaspoon of baking soda per cup of spelt flour.
Tips for Using Spelt Flour
- Use a little less spelt flour than plain flour: Spelt flour absorbs more liquid than plain flour, so it is recommended to reduce the amount of spelt flour used by about 10-15%.
- Increase the liquid content: Due to its higher absorption rate, spelt flour requires more liquid than plain flour. Adjust the liquid content of your recipes accordingly.
- Allow for longer rising times: Spelt flour contains more gluten than plain flour, which can result in denser baked goods. Allow for longer rising times to give the dough more time to develop.
What’s the Difference in Taste?
Spelt flour has a distinct nutty flavor that is more pronounced than plain flour. This flavor can add depth and complexity to baked goods.
Nutritional Value
Spelt flour is a nutritious choice for baking. It is a good source of fiber, protein, vitamins, and minerals. Compared to plain flour, spelt flour contains:
- More fiber
- More protein
- Higher levels of vitamins and minerals, such as iron, magnesium, and zinc
In a nutshell: Unlocking the Versatility of Spelt Flour
Whether you are a seasoned baker or a novice in the kitchen, understanding the properties of spelt flour is essential for successful baking. Spelt flour is a versatile ingredient that can add nutritional value and unique flavor to your baked creations. By understanding its composition and how it differs from plain and self-raising flour, you can unlock its full potential and create delicious and wholesome baked goods.
Information You Need to Know
Q: Is spelt flour gluten-free?
A: No, spelt flour is not gluten-free. It contains gluten, although it is typically lower in gluten than modern wheat varieties.
Q: Can I substitute spelt flour for all-purpose flour in any recipe?
A: While spelt flour can be substituted for all-purpose flour in most recipes, it is important to adjust the liquid content and rising times as needed.
Q: Is spelt flour more expensive than plain flour?
A: Yes, spelt flour is generally more expensive than plain flour due to its lower yield and higher nutritional value.
Q: How can I store spelt flour?
A: Spelt flour should be stored in an airtight container in a cool, dry place. It can be stored for up to 6 months.
Q: What are some popular brands of spelt flour?
A: Some popular brands of spelt flour include Bob’s Red Mill, King Arthur Flour, and Hodgson Mill.