Baking with Spelt Flour
Splet flour is wonderful for baking and cooking with because it pretty much behaves just like regular wheat flour. In most recipes, you can substitute spelt flour in the same amount as what the recipe calls for in wheat flour.
There are two types of spelt flour:
1. Spelt flour or Whole spelt flour
This is the spelt equivalent to whole wheat. Bakes very similar to whole wheat, but has the tendency to be dry. Banana bread, pumpkin breads etc, usually do well with whole spelt flour because the breads are fairly moist anyways, so this compensates. Other baked goods, such as breads and pizza doughs, can turn out too dry and heavy tasting. I like to combine whole spelt flour with light spelt flour, usually 50/50.
2. Light spelt flour
Bakes very similar to white flour. My sister is somewhat of a master baker by hobby and has used light spelt flour in many recipes, including treats such as cinnamon rolls from the Williams-Sonoma Essentials of Baking Cookbook. And they turn out light and fluffly just as if she had used white flour. I don't like to use the light flour on it's own simply because it is processed and has had much of the fiber removed (just like white flour), so I combine in with whole spelt flour.
The ONLY light spelt flour that I have found to truly be "light" is the one made by a company called "Hockley Valley" (Ontario, Canada). Although I am sure that there are other ones out there, this is the only one I have found here (in Toronto). The other light spelt flours are still lighter than the whole spelt, but not as light as the Hockley Valley one (this is the one my sister uses for her cinnamon rolls).
And then, you really just need to experiment and try things out for yourself and see what you like and what you don't. On my recipe page I am including recipes that I have tried or made up that I like.
TC