For a long time I thought I couldn’t bake. I would attempt cookies and cakes and pastry and end up with fail after fail. I could always create banana bread and apple crisps but those aren’t exactly challenging or exciting.
When I discovered my sensitivity to wheat, I thought that would definitely be the end of my baking endeavours. Any time I looked at wheat free baking recipes they all sounded too complicated with too many hard to find ingredients.
I continued to make my banana breads and apple crisps just switching to kamut or whole spelt flours but was never super pleased with the results, finding them dense and less appealing.
Then one day I got lucky, I stumbled across a bag of White Spelt Flour by a company called La Milanaise in my local grocery store. I went home and made a loaf of banana bread with it and was astounded. The texture was super similar to all-purpose flour.
I have now successfully made all kind of cakes, cookies, cupcakes, pie crusts, even french bread with my marvelous white spelt flour. I have recently ordered a case of it from the friendly neighbourhood health food store and will hopefully be posting about some awesome baked goods soon.
