Years ago, I would have thought only two types of flours existed: white and wheat. And wheat was a very rare flour to come by. My parents hadn’t even heard of it when I mentioned it one day after reading about it in Cooking Light.
I’m pretty sure my mom gave me a quizzical look as she was dicing vegetables and thought I was crazy. Things were different in their generation. P.S. My mom bought ground flax the other day-go Mom!
Nowadays, what flour doesn’t exist? Garbanzo bean flour-how. did. this. happen?! Teff flour-seriously, you’re losing me with this one. I don’t even know what the $@% teff is! And then, there’s spelt flour.
Spelt? I’m tossing in the towel. I’ll stick to wheat and white thankyouverymuch.
But when I was contacted by Swanson to review a few of their products, there were way too many to choose from. One of them I went with?
Spelt flour, obv. Because I needed a reason to get knee deep into something I have no clue about.
So what did I do? Used someone else’s recipe with it. Duh.
I loved Angela’s recipe for the most part, except for baking the bananas on top. I now know that I loathe baked bananas. Blech!
I did, however, go to town on the dough, baked, covered in jelly, cacao nibs and blobs of peanut butter.
This flour added a lil’ something extra to the crust. It was sweeter, nuttier and delish. I get it now. There are flours better than whole wheat and white. Well, at least one other flour.
Now, the question is, how the heck will I use it on my own? Pancakes, anyone?
*I received Swanson products for free to review. These opinions are entirely my own.*
Have you ever tried an “odd-ball” flour?