Looking for spelt pastry flour
I'm trying to make a birthday cake for someone allergic to wheat and she's said that she's liked cakes made from spelt pastry flour. I haven't been able to locate any, however, either by calling natural foods stores or looking online. Does anyone know if this product actually exists and where I can order some?
Hi pecoslil, I'm pretty sure there is no such thing as spelt pastry flour. I use spelt for all my baking and actually gave my sister all of my wheat and multigrain. I'm a true convert. I think if you take the spelt and sift it you will get a texture similar to pastry flour. What you have to remember with spelt is that you don't work it a lot. The more you work it, the stiffer it will become. You can purchase spelt in speciality store, grocery stores and bulk barn. I'm including my favorite chocolate cake recipe. Moist, chocolatey, and has a good shelf life, but that doesn't matter because it will be eaten quickly.
Deep Dark Chocolate Cake
2 c. sugar
1 3/4 c. spelt flour
3/4 c. cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla
1 c. boiling water
Heat oven to 350F. Grease and flour two 9 inch or one 13 x 9 inch pan,
Stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Do not over beat.
Stir in boiling water. The batter will be thin. Pour into pans.
Bake 30 to 35 minutes for 9 inch pan and 35 to 40 minutes for the 13 x 9 inch pan. Cool 10 minutes and remove from pans onto rack. Decorate as desired. Enjoy
I hope you find this helpful.
Whole organic spelt flour is available right from the grower at http://www.millsmills.ca just north of Toronto.
Light spelt has the bran removed and is great for cakes and can be substituted directly for anything calling for all purpose flour
some mills grind it finer than others which is better for cakes. Spelt doesn't like to be over beaten (even when making bread) so mix only to the absolute minimum
there's also a 60% spelt in which only some of the bran is removed, and the rest kept in and ground up.
Spelt Flour IS NOT recommended for direct food allergies. Also I would not attempt to bake anything in any home that is already contaminated with wheat products no matter how clean your are. Even if you can hose down the place!
My suggestion is to seek your friends recommendations (after tossing a few subtle hints around) and getting something they have already tried, tested, or approved. Those may contain less spelt flour along with other non-wheat flours (blended flours) that keeps your friend in the "safety zone".
yeah, ive never seen spelt pastry flour. never. and i have used pretty every grain flour out there. down to teff (not much luck with that one but...). the spelt flours i have tried tho have never seemed all too course or anything (like some whole grain wheat flours can be). maybe a whole spelt flour mixed 25/75 or something with a bit of whole wheat pastry flour. i think the cake'd be just fine going all spelt but...
try not to use the white spelt flour, tho. member, its just like wheat in that it can be refined and turned into a 'white' flour. quinoa is the same, too, remember. you always want to make sure you are actually getting the whole grain version of wheat, spelt, or quinoa. good luck.
Arrowhead Mills has spelt flour. Whole Foods carries their products.
Another product option: http://www.arrowheadmills.com/product...
Try 'Contact Us' and inquire about spelt pastry flour.
I've never seen spelt pastry flour here in Toronto. As far as I know, spelt flour is available as "whole spelt flour" and "all-purpose [or light] spelt flour."
I've used whole spelt flour successfully in cakes and pie crusts. For a finer crumb, I'd suggest trying the all purpose/light spelt flour.
Whether a flour is described as "bread", "all purpose" or "Pastry(cake/soft)" flour depends on the protein content of the wheat. Spelt is a particular form of wheat, and so the the protein content is what it is, unlike with other wheats where if it is not exactly spot on for the particular application, it will be blended with other wheats until the exact protein level is reached.
Spelt in my experience is more of an "all purpose" level of protein and it should be fine for most cakes. If you want a more traditional cake and not one that's "health food-y" do use a finer grind and at least partly sifted ("white") spelt flour.
As noted by others here, it does have more protein than regular pastry flours, and so should be handled somewhat delicately - don't over beat it. You may need to adjust the liquid slightly as well, as it does absorb it slightly differently than other wheat flours. Unfortunately, I can't tell you how much or whether up or down. I wouldn't make a really finicky recipe, but something more homey that can roll with the punches because of this. Carrot cake or banana cake, that kind of thing would work well.
RShea78 has a point too. I've known a number of people with problems with wheat who could eat spelt... for a while. But it does tend to catch up and start causing problems too. It's just not that different from regular wheat. There's lots of good gluten-fre recipes out there; in some ways they might be easier than trying to sub spelt flour for pastry flour.