[Moonpie]

I substituted spelt for bran in sosos bread microwave recipe, & it came out fine, & my blood sugar did Ok on it.

[Moonpie]

I have also made falx/spelt bread & it does not spike me, & I think it makes the bread less dense, sometimes, the flax is kinda heavy by itself. The recipe I was using called for 2 cups of flax meal, so I used one cup of flax & one cup of spelt, I think it tastes better, & it really works with my bg OK. YMMMV If anyone else uses it with good results, please let me know

[Chef Barrae]

I have not given it a try yet Moonpie. After all the holidays have come and gone I will be settling in to try a few flour substitutes and concentrate on baking a little more than I have. It takes a lot of trial and error to use substitutions in an already existing recipe so I need to have the time to devote to it. I will give spelt a try. Spelt is an ancient grain, I believe, from Egyptian days if I'm not mistaken. I will also be trying the Hi-Maize flour, and whatever else I can get my hands on. The only ingredients I have tried so far are some nut flours and they worked great as crusts for baked goods. I do have some flax meal (fine ground) and like using it as a flour substitute in savory recipes so far. It has a very nutty flavor and I like that and can play off of that taste in what I create. Let me know of some different things I can "play" with in the coming spring! I'll add them to my list. Thanks for the info Moonpie.

[Moonpie]

Oh I don;t know, Chef, I really am not a good baker, I hated baking before the Big D, now I do it out of necessity. I came to use spelt, as it was on the shelf, when I was looking for bran flour. I knew my cousin in Ireland, makes her own bread with spelt, for her Dh, who is diabetic, so I thought I'd give it a try, & now I like it alot. It is an ancient grain & it has not been hybridized as our current what has, so I feel it is a very natural thing to bake & cook with. I will be looking forward to see what you come up with