If you’re a home baker, you’re probably already familiar with all-purpose flour, but you might not have heard of spelt flour, a variety that’s believed to be over 9,000 years old.

Spelt is typically ground in whole form, without the bran or germ removed. All-purpose flour is also made of 100% wheat but uses a combination of hard and soft wheat varieties.

It includes only the endosperm of the grain, discarding the fibrous outer layer and nutrient-dense germ (if you leave these parts in, you'd wind up with whole wheat flour).

Due to these traits, spelt and AP flours have different nutritional and flavor profiles and behave differently in baking recipes, but they can be used almost interchangeably.

However, spelt flour should never be confused with gluten-free alternative flour. While it’s lower in FODMAPs and gluten, it can still affect people with gluten sensitivities.

While AP flour tastes neutral, spelt has a distinct nuttiness, subtle sweetness, and a touch of tang. These flavors aren’t overpowering, but you might taste them in your bakes.