Recipes that use spelt flour:
http://search.allrecipes.com/recipe/...spelt&lnkid=65
~Peggy

"Dave Bell" > wrote in message
ea.net...
> A couple of years ago, it was determined that some persistant digestive
> problems I had were due to allergies to wheat and corn. When I eliminated
> them (and that's not easy!), I improved greatly. Good, but not a happy
> situation for a bread lover! I later learned that some people allergic to
> wheat can safely eat spelt, and tentatively tried some products, finding
> that I could handle them much better than wheat.
>
> I wasn't particularly pleased with any commercial spelt baked good, other
> than one decent yeast- and dairy-free white spelt bread, with a sourdough
> style. I bought some flour and started to experiment on my own. I learned
> that I could handle white spelt, but whole grain gave me similar problems
> as wheat, although to a lesser extent.
>
> The problem is, I haven't been able to really bake well with it (not that
> I was much of a cook with wheat, either.) Quick breads and drop biscuits
> come out quite well, as do shortbread style cookies and usually, scones.
> Yeast breads generally fail miserably, way too dense, not rising or
> staying "up" properly. Cookies like oatmeal-raisin and chocolate chip rise
> in the oven, but collapse before they are finished baking and firm up.
> They taste great, but are flat and chewey, even tough, not the style I
> intended! In general, I have found that it takes a little more flour or
> less liquid, and probably more chemical leavening than AP wheat flour, but
> I don't have the bakery experience that some of the folks on here have, to
> analyze the problems and work around them.
>
> I'd appreciate any suggestions from the group!
>
> Thanks,
>
> Dave