All my recipes for spelt are from cookbooks so I can't swap them without copyright infringements. Lynn's spelt pizza dough recipe would be perfect, though...

I've found that the white spelt flour acts almost excactly like regular all purpose wheat flour in cooking if you keep in mind when using a conventional recipe:

a) use 10% less liquids than recipe calls for (will be too heavy/moist if you dont)
b) knead or stir it with care. Spelt does not have very much gluten in it compared to wheat so you can easly overwork it.

White spelt flour as almost eliminated my need for alternative spelt recipes and having to cook with alternative flours. Rice flour was the best substitue we'd found so far, but it's not the same, it's a little bit gritty which makes strange brownies and cookies and such.

Now with white spelt I can either use my gluten free cookbook or use the above tips with my conventional cookbooks. I feel like I've almost got my life back! The only thing missing is the rice pasta torellini noodles...i've actually contemplated making them myself for about 2.6 seconds then I thought, "Um, no." Perogies is the best I can do, and I only do what with DH once a year, if then.

OH! I do have a spelt recipe we cobbled together for spelt perogie dough and it's not half bad. Is that too esoteric for your mother's friends website?

Anhata
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