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Message: <blockquote data-quote="Sid Bonkers" data-source="post: 399598" data-attributes="member: 19121">Hi jeanie99, I ndont know anything about spelt flour as Ive never used it, I dont bake a lot  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" /> But wholegrains are definitely better than most other flours as far as breads are concerned so I dont see why they would not work at least better than white flour for you.As for thickening sauces I just use plain white when I am cooking but as I am only using one or two spoonfuls at most that doesnt come to much when split down into individual portions so its never been a problem  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" /> Others may of course have different views, so the best and only way really, is for you to try it and test  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" />Edit.ps. and maybe post back your findings  :thumbup:</blockquote>

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