What is a good substitute for Spelt flour? 15 Alternatives

Spelt flour is a type of flour made from Spelt, which is a type of wheat. 

Spelt flour is a satisfactory source of fiber, thiamin, and niacin. It also contains antioxidants, which can help protect your body against disease. 

On the other hand, Spelt flour is high in gluten, a type of protein that can irritate your digestive system. Spelt is a healthier alternative to modern wheat.

Here is a detail about spelt flour substitutes.

Is spelt flour the same as plain flour?

There is a lot of confusion about the difference between spelt flour and plain flour.

Spelt flour is produced from an ancient grain that is related to wheat. It is thought to be more nutritious than plain flour, and some believe it is easier to digest. 

On the other hand, plain flour is made from wheat and is a more common type of flour. It can be used in place of spelt flour, but it is important to remember that the two flours are not interchangeable.

What is a good substitute for Spelt flour?


Rye flour is an excellent substitute for spelt flour. It contains gluten, but its gluten structure is different than wheat flour. Because of this, rye does not produce the same kind of dough as wheat flour does.

rye flour is an excellent substitute for spelt flour.

Rye flour is made from the rye grain, which is usually after it has been harvested, threshed, and cleaned. But unlike wheat, rye is always sowed in the fall and harvested in the late spring or early summer.

With good results, Rye flour can be substituted for spelt flour in most recipes. Start by substituting 1/4 of the spelt flour in the recipe with rye flour. 

If the recipe calls for more than 1 cup of spelt flour, increase the rye flour accordingly.

2. Khorasan wheat Flour

Khorasan wheat flour is a very good substitute for spelt flour. It is also known as Kamut and has a nutty flavor. The seeds are double the size of regular wheat.

Khorasan wheat flour is used to make bread, cookies, healthy breakfast cereals, waffles, hotcakes, burgers, baked goods, pasta, different snacks, drinks-beer, etc.

Khorasan wheat flour contains gluten. You can use the exact amount of Kamut in place of Spelt flour.


Emmer flour is obtained from Emmer wheat which is a type of wheat. Emmer wheat is widely available in Europe and India.

Emmer is hulled wheat has gluten. You can use emmer flour, sautéed onion, baked goods.


Einkorn flour is another type of wheat that is wild variants, and It’s an ancient form of wheat.

It is a great alternative to spelt flour for people with gluten sensitivities. It can be substituted in most recipes that call for spelt flour. 

The taste is much lighter and milder than spelt flour, so it works best when combined with other flours.

Einkorn can be found at many health food stores and some grocery stores. It is a pale yellow flour with a more coarse texture than regular whole wheat flour.

We have prepared this einkorn flour recipe so you can bake your own healthy, homemade bread. Enjoy!

Ingredients: – 

2 cups einkorn flour – 2 cups whole wheat pastry flour (see tips) – 1 ½ teaspoon salt – 1 tablespoon raw sugar – 1 ¼ oz. dry active yeast – 1 ½ cups lukewarm water


1. In a large bowl, combine all the ingredients and mix them into a smooth dough with a wooden spoon.

2. Place the dough on a floured surface and knead for 5 minutes, or until smooth and elastic. Wrap the pan with a hygienic tea towel and set it aside in a warm area for about 1 hour or until the dough doubles in size.

3. Roll the dough onto a lightly floured surface and form it into a large, round loaf (see tips). Put it on a baking tray dusted with cornmeal.

4. Allow the bread to rise for another hour until it has doubled in size again (see tips).

5. Preheat the cookstove to 400°F (200°C) and place a baking pan on the bottom rack. Fill it halfway with boiling water to make steam in the oven.

6. Make slashes in the bread with a sharp knife and place them in the oven. Bake for around 40 minutes until it has a golden-brown crust.

7. Remove the bread from the pan and allow it to cool on a wire rack.

8. Enjoy!

The bread is best if you store it in a paper bag and eat it within 1-2 days.

Tips: You can make this bread with white flour instead of whole wheat pastry flour, but the bread won’t be gluten-free. 

For the best results, the dough should be kneaded for a long time. This bread can also be made in a bread machine. Just add all the ingredients into the bread machine, except the yeast. Make sure you only use ¾ cup water. 

The dough will be quite sticky. Add the yeast into the water, let it activate for 5 minutes, and then add it to the dough.


Barley flour is a powdery product made from ground and pressed barley grain. It contains high amounts of dietary fiber and protein.

When substituting Barley flour for spelt flour in recipes, you will need to use less liquid since spelt flour is more absorbent. 

Also, spelt flour has a higher gluten content than barley flour, so you may need to add a small more flour if the dough is too wet.


Amaranth flour is a gluten-free flour made from ground amaranth seeds. It has a gentle nutty flavor and a slightly sticky texture. 

Amaranth flour can be used in place of wheat flour in many recipes, but it will not work in yeast-based recipes.

7. FARRO -Similar to Spelt Flour 

Farro is an ancient grain that has returned to the healthy food world. It is high in fiber and protein and has a nutty flavor.

You can use Farro instead of spelt flour in salads, soups, and other dishes.


Sorghum is a grain very similar to corn and millet, which can be used to make flour. For thousands of years, it was a staple food for many cultures. In ancient times, it used to be ground in stone mills.

Today, sorghum flour is obtained by milling white sorghum grain, which is naturally gluten-free. However, whole or fractured grains are not recommended for people with gluten intolerances. 

In the USA, white sorghum is often called milo, and it is described as a mild-flavored whole grain that can be eaten raw. It also provides a healthy alternative to spelt flour in many recipes.

The use of sorghum flour is widespread. It is used to prepare cakes, cookies, crackers, pasta, and couscous. 

People with gluten intolerance can make delicious recipes with sorghum flour. It is a versatile and healthy alternative to wheat flour, so many recipes have been adapted from the classic version of sorghum flour. 

9. PASTRY FLOUR – Good Spelt Flour Alternate for Baking

Pastry flour is the most refined of the different types of wheat flour. Refined in this case means that it has a very fine texture. The bran, germ, and endosperm are all fine powder easily mixed into the dough without becoming tough or gritty.

pastry flour is the most refined of the different types of wheat flour.

More protein than pastry flour is generally added to create a higher level of gluten strength.

Pastry flour allows for a more tender baked product with a finer crumb.

Pastry flour is typically mixed into delicate doughs like croissants, dumplings, and quiche crusts. 

However, pastry flour can be used for other doughs that require a fine crumb structure as well.

10. OAT FLOUR – Healthy Substitution for Spelt Flour

Another substitute for spelt flour in banana bread is oat flour. Oat flour is a gluten-free flour that is made from ground oats. This flour is often used to substitute for wheat flour in baking recipes.

When substituting oat flour for spelt flour in banana bread, a common mistake is using too much. Oat flour is absorbent and will soak up a lot of the moisture you add. 

You’ll need to use less oat flour than regular spelt flour in any recipe — even those that call for oat flour.

One of the benefits of using oat flour is its high fiber content. This can help fill you up, keep you satisfied, and curb your appetite between meals.

When oat flour is used in recipes, it typically does not produce a noticeable taste. 

However, suppose you are using a recipe that includes both oat flour and oats (such as overnight oats). In that case, the flavor of oat flour will be slightly noticeable. 

Oat flour is also available as gluten-free quick-cooking or rolled oats.

11. Spelt Flour Substitute BUCKWHEAT FLOUR

Buckwheat flour is a kind of flour that is made from roasted Buckwheat. Unlike other flours, which are made from grains, buckwheat flour is made only of the heart of the seed. 

Buckwheat is different from wheat in that it contains no gluten, making it an excellent choice for people who are allergic to gluten.

Use buckwheat flour to make a savory pancake. Buckwheat flour is a great choice for pancakes because it is high in fiber and has a nutty flavor.


Whole grain or whole wheat flour is a blend of three parts – bran, germ, and endosperm. It is manufactured from whole wheat kernels and is more nutritious than all-purpose or white flour, which has the bran and germ removed during the manufacturing process.

It is healthier because wholemeal flour contains dietary fiber and protein. Wholemeal flour has a nutty flavor and is best used in combination with other flours in a balanced recipe.

Wholemeal flours can be used in place of white flour for bread, cakes, and biscuits. It is advisable to use half the amount of wholemeal flour as an alternative to white flour as it can make baked products very heavy.

13. RICE FLOUR -A Easy Replacement for Spelt Flour

Rice flour is finely milled white or brown rice. Rice flour is gluten-free and has a glycemic index of 35, while whole wheat flour is 55. It’s also low in fat and has fewer calories than whole wheat flour.

There are endless options for using rice flour- from sauces to snacks. Rice flour’s sweet, nutty flavor is delicious as a thickening agent in pie fillings and fruit crisps because it doesn’t impart any color or flavor. 

For example, rice flour is often used in pie dough instead of regular flour because it gives the crust a tender, flaky consistency.

One way to eat rice flour is in the form of mochi or Japanese rice cake; this is a traditional Japanese food. Mochi can be eaten plain, flavored with a filling like sweet red bean paste, or enjoyed in ice cream.

Read More- How To Make Mochi Without Rice flour

14. ALMOND FLOUR Gluten- Free Substitute for Spelt Flour

One substitute for spelt flour in banana bread is almond flour. Almonds are naturally gluten-free and lower in carbohydrates than other types of flour. 

Almond flour is often used in paleo recipes, gluten-free baked goods, and low-carb dishes. This flour is also high in protein, fiber, fat, and calcium.

When substituting almond flour for spelt flour, you’ll need a little more almond flour than you would have regular flour. The exact ratio depends on the recipe and your particular taste preferences. 

Keep in mind that almond flour makes banana bread denser and slightly sweeter than spelt flour.

TIP: More Almond Flour Facts, The fiber in almonds, can help keep you feeling full. This may aid in weight loss or simply help you feel full for a longer period after ingesting a meal.

Full-fat almond flour gives banana bread a hearty, moist texture. Using almond meals may result in a loaf that is crumbly and dry. 

However, it’s important to buy the right kind when baking with almond flour. Store-bought almond flours can be made from blanched or unblanched almonds and vary in texture and flavor depending on how finely they are ground.

15. COCONUT FLOUR Alternative to Spelt Flour

Banana bread recipes that use coconut flour typically require a lot of eggs to help the coconut flour absorb liquid and stay together. 

The end result is a soft, delicate loaf with a pound cake structure. Suppose you are looking for a mild coconut flavor. In that case, you may like to consider using coconut flour in spelt banana bread.

Suppose you are trying to create a recipe with banana bread and coconut flavors together. In that case, you may like to utilize unsweetened shredded coconut instead. This will result in a more subtle coconut flavor without as many eggs.

Coconut flour is generally made from defatted, unsweetened coconut meat. It is naturally gluten-free and high in fiber, protein, and healthy fats. 

This flour also happens to be naturally sweet, so you can use less sweetener in a recipe. This is a fantastic option if you push to reduce your sugar intake or avoid sugar for other reasons.

Read More- Best Desiccated Coconut Replacements

Substitute for spelt flour in banana bread

There are many different types of substitutes for spelt flour in banana bread. Some popular substitutes are almond flour, coconut flour, and oat flour. 

Each of these substitutes has a different flavor and texture than spelt flour. You can also use a mixture of these flours to create a recipe that is tailored to your taste preferences.

Sprouted spelt flour substitute

I do not recommend the substitution of sprouted spelt flour in a recipe calling for sprouted spelt. In my experience, the recipe would not turn out well as there are many differences between the two products.

It is best to use the recipe that was developed with sprouted spelt flour.

I have found the following substitution ratios for Whole Grain Flours with Spelt Flour, which you can use in your recipe.

What is the difference between all-purpose flour and Spelt flour?

All-purpose flour is a type of flour that is made from wheat. It is a mix of soft and hard wheat flour. It is used for various baking applications, including bread, pizza dough, pastries, and cakes. 

Batter and sauces can also be made with all-purpose flour.

Spelt flour, on the other hand, is made from spelt. Spelt is an ancient grain that is connected to wheat. 

Spelt flour has a nutty flavor and a slightly denser texture than all-purpose flour. It also holds more protein and fiber than all-purpose flour.

Spelt flour can be used instead of all-purpose flour in most recipes. If substituting spelt flour in place of all-purpose flour, use 1 cup of spelt flour for every 1 cup of all-purpose flour called for in the recipe.

How do you make Spelt flour?

Making spelt flour at home is much easier than you might think. All you need is spelt berries, a kitchen scale, and a blender or food processor.

First, rinse the spelt berries and drain them well to make the spelled flour. Weigh out the desired amount of spelt berries, then place them in the blender or food processor. 

Blend or process until the berries have been turned into a fine powder. Sift out large bits or pieces, then store them in an airtight container. Voilà! You now have fresh homemade spelt flour to use in your baking recipes. Yum!

Read More Flour Substitute Like- King Arthur Cake Flour & Sweet Potato Flour

Q1. Can I use almond flour rather than spelt flour?

Almond flour is a great alternative to spelt flour for people who have gluten sensitivities. Almond flour is made from ground almonds, containing healthy fats, protein, and fiber. 

It also has a slightly sweet taste, making it a great choice for baking.

Q2. Can I use self-raising flour instead of spelt flour?

Yes, sure, you can use self-raising flour instead of spelt flour! You can also substitute baking powder for self-raising flour if you don’t have any self-raising flour at home.

Q3. Spelt flour VS White flour

White flour is generally made from soft wheat, while spelt is similar to farro and has an earthier taste. 

Spelt flour contains less gluten than wheat flour, making it simpler to digest for persons with celiac disease or gluten sensitivity.

The endosperm of the wheat kernel is used to make white flour. It is a type of flour that has been milled to remove the bran and the germ. This flour is usually bleached, which gives it a whiter color. 

On the other hand, Spelled flour is made from an ancient grain that is related to wheat. It is high in protein and has a nutty flavor.

Q4. Can I substitute bread flour for Spelt flour?

Many people believe that bread flour is the best substitute for Spelt flour in any recipe. But is it true? 

What is the difference between bread flour and Spelt flour? For the following discussion, we will assume that bread flour is not available in your country.

One important difference between Spelt flour and bread flour is protein content. Bread flour contains a suitable amount of protein (about 13%), giving it strong gluten formation; it is so strong that it is often the only flour used to make bagels. 

Spelt flour has low protein (about 9%) and, as a result, has low gluten formation. This means that it is best combined with other flour(s) for baking bread, cakes, cookies, etc.

Another more important difference is that Spelt flour contains high percentages of bran and germ, which means lots of fiber. This, together with low gluten levels, means that Spelt flour is not good for yeast bread.

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