> I don't know. On a.b.r. there are a couple of professional bakers who
might
> be able to answer this one.
> Graham

Spelt is considered an ancestor to modern wheat. Like wheat, it is milled
into whole grain and white flour. Spelt proteins do form gluten, but spelt
gluten is weak and very easily overworked. Spelt bread dough should be
mixed for ony a short period of time (just until wet and uniform) to avoid
overworking and tearing the gluten. Spelt has a lower water absorption
value than wheat, so less water is needed when forming batters and doughs.
YES...do expect a lower volume and stronger flavour from baked goods with
spelt.