A friend of mine subs measure for measure and says she has no problem. Sometimes that works for me and sometimes not. I find I usually need to add a little more flour--especially if I am mixing flours. My suggestion is to try a recipe you are familiar with and see if the dough looks the same. When I use my bread machine and use spelt in place of wheat, it turns out the same. Don't quite know why that is.
As far as using spelt in something other than bread, that's when I find I need to add a little more, but that may be because I use coconut oil in cakes and cookies and I must either cut down on the oil, or add flour. As far as adding something like xanthan gum, I mostly use tapioca flour. Not much. For example, if the recipe calls for 2 and one quarter cups, I would use 2 cups spelt and one quarter tapioca flour. Some people use potato or corn starch, but I don't. The tapioca flour really seems to add a really smooth texture. Yummy!
It is the seven grain -- Ezekiel -- sprouted bread. Yes, it is sprouted wheat. Our ND suggested DH use that when we first switched over. We rarely buy it now, but it did work for him. We have been doing this for about 14 years now. DH is doing so much better --except when he indulges! He gets a hankering for takeout pizza and nothing else will do!
Hope your experimenting will find a healthy path for you!
Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA
| Pounds lost: 11.0