Using Flour on LCHF

Spelt is still a wheat, it is just a different variety of wheat - one of the older varieties before the modern wheat strains were selectively bread to produce so much starch.
https://authoritynutrition.com/what-is-spelt/
I understand that wholegrain modern wheat, and wholegrain spelt have broadly similar amounts of carbs and gluten, although Spelt has better nutrition in other ways.

So, if your intention is to reduce carbs, then I don't think that Spelt will give you what you want.
But if your intention is to eat a more nutritious variety of bread, then it may fit your bill.

The only thing to do is to try it and test - different people have different reactions and you might find that you get blood glucose levels which are reasonable or sky high - there is no way to tell other than by a trial.

I have used peanut flour, sesame flour and soy flour, as well as almond and coconut. I tend to use a blend of more than 1 type, depending on what I'm using it for.

pamK said:

Thank you all It's because on the allotment now i have a nice lot of Rhubarb and i'd like to make a topping similar to crumble and i don't like the almond or coconut flour

Click to expand...

Not the same as a crumble topping but I made a lovely frangipane topping for rhubarb last week and it went down a treat!