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Whole-grain spelt flour has a lighter texture and sweeter flavor than whole-wheat flour, “so it’s great for introducing whole grains if you’re not a fan of whole-wheat,” Hartley says.

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noting that it is always best to use the weight rather than volumes when subbing flours, particularly gluten-free flours as they can vary in volume compared with standard wheat flour.

Whole wheat and spelt are two grains that are often pitted against each other for their nutritional benefits, particularly when it comes to digestion. Both the grains have been a part of diets ...

Cornflour will form lumps if added directly to hot liquid. To avoid this, blend one part cornflour with two parts cold liquid until smooth, then stir the mixture into the sauce that needs thickening.