Spelt Flour: Uses, Substitutes & Gluten-Free Options

Spelt flour, a whole-grain flour, possesses a slightly sweet and nutty flavor. All-purpose flour, which lacks the nutritional benefits of whole grains, serves as a common substitute, however, it does not contribute the same depth of flavor. For those seeking gluten-free options, almond flour and oat flour can be used as alternatives in various recipes. Bread flour, known for its high gluten content, is not typically considered a direct substitute but can be blended with other flours to achieve a desired texture in baked goods.

Okay, picture this: You’re strolling through an ancient marketplace (maybe in your imagination, or perhaps you’re lucky enough to be actually strolling!). The air is thick with the scent of freshly baked bread, but this isn’t just any bread; it’s made with a grain that whispers tales of civilizations long past. That grain, my friends, is spelt!

Spelt flour is like that cool, slightly mysterious cousin of wheat flour that everyone’s starting to notice. It’s been around for thousands of years – we’re talking ancient Egypt and the Bronze Age here! – but it’s making a major comeback in modern kitchens. Why? Because it offers a delightful alternative to regular wheat flour, bringing a unique flavor profile and some pretty awesome nutritional perks to the table (literally!).

What Exactly Is Spelt Flour?

So, what is this ancient grain exactly? Well, simply put, spelt flour is milled from spelt, a grain that’s closely related to wheat but boasts its own distinct personality. Think of it as wheat’s more rugged and flavorful sibling. Spelt flour typically has a slightly nutty and sweet flavor, a beautiful light brown color, and a texture that’s wonderfully satisfying. You’ll notice it has a slightly different aroma than what you might be used to when baking.

The Nutritional Angle

Now, let’s talk about the good stuff – the nutritional benefits. While not a complete replacement for those with allergies, spelt flour generally packs more nutritional punch than all-purpose flour, offering a good source of fiber, protein, and essential minerals.

Spelt’s Got Range: Versatility in Baking

But here’s the real kicker: spelt flour is incredibly versatile! Whether you’re whipping up a crusty loaf of bread, a batch of fluffy muffins, a decadent chocolate cake, or some flaky pastries, spelt flour can handle it all. It adds a certain je ne sais quoi to your baked goods, elevating them from ordinary to extraordinary. Ready to give it a try? Let’s dive in!

Spelt Flour: A Nutritional Powerhouse

Alright, let’s talk about what really makes spelt flour shine – its nutritional superpowers! We’re not just baking for fun here, folks; we’re baking for health, too (though the fun part is definitely a bonus!). So, how does spelt stack up against the usual suspects like all-purpose and whole wheat? Let’s dive in and see!

Spelt vs. The Competition: A Nutritional Showdown

Forget the boxing ring; we’re taking it to the kitchen table! Here’s a quick rundown of the key nutritional differences. Consider this your cheat sheet to becoming a flour nutrition guru:

Nutrient	Spelt Flour	All-Purpose Flour	Whole Wheat Flour
Fiber (per serving)	Higher (approx. 4g)	Lower (less than 1g)	Moderate (approx. 3g)
Protein (per serving)	Slightly Higher	Lower	Moderate
Iron (per serving)	Good Source	Lower	Good Source
Manganese (per serving)	Excellent Source	Lower	Excellent Source
Vitamins	B Vitamins (especially Niacin)	Enriched (but less natural)	Naturally Occurring

The Fiber Fiesta: Why Your Gut Will Thank You

Okay, let’s get real about fiber. It’s not the most glamorous topic, but it’s crucial for your digestive system and your overall well-being. Spelt flour boasts a significantly higher fiber content than all-purpose flour. Why is that so awesome? Well, fiber helps keep things moving along smoothly, if you catch my drift. It also contributes to that feeling of being full and satisfied, which can help manage your weight. No more mid-afternoon cravings, just a happy and content tummy!

Minerals and Vitamins: The Tiny but Mighty Heroes

Spelt flour isn’t just about fiber; it’s loaded with essential minerals and vitamins. We’re talking about iron, manganese, and those all-important B vitamins. Iron is key for energy levels, while manganese plays a role in bone health and metabolism. And the B vitamins? They’re like the unsung heroes that keep your nervous system running smoothly. Spelt flour is like a multivitamin in disguise, making your baked goods both delicious and nutritious.

Blood Sugar Balance: Keeping the Rollercoaster at Bay

Here’s a fun fact: spelt flour can potentially play a role in managing blood sugar levels compared to refined flours. The higher fiber content helps to slow down the absorption of sugar into your bloodstream, preventing those crazy spikes and crashes. This is great news for anyone looking to keep their blood sugar levels stable and avoid that dreaded energy slump after a sweet treat. Remember, while spelt offers advantages, moderation is always key in maintaining healthy blood sugar!

Understanding Gluten in Spelt Flour: Let’s Get This Bread…and Understand It!

Okay, let’s talk gluten! You’ve probably heard that word tossed around more than a pizza dough, especially when it comes to baking. But what is gluten, and why does it matter, especially when we’re diving into the world of spelt flour?

Essentially, gluten is the magical ingredient that makes your bread chewy, your cakes springy, and your pastries delightfully elastic. Think of it like the scaffolding in a building. It’s formed when certain proteins (glutenin and gliadin) in flour mix with water. These proteins link together, creating a network that traps gas bubbles released by yeast or baking powder. This trapped gas is what makes your baked goods rise and gives them their airy texture. Pretty neat, huh? Without gluten, you’d basically have a delicious, but sadly flat, brick.

Spelt Gluten: The Sensitive Soul of Baking

Now, here’s where things get interesting. Spelt flour does contain gluten, but it’s not quite the same as the gluten found in modern wheat flour. Spelt gluten is often described as being more fragile or delicate. This means it doesn’t develop quite as strongly as wheat gluten, making it a bit more challenging to work with. However, it’s also what some people find easier to digest. The structure of spelt gluten is different that allows it to be water-soluble which makes it easier to digest for some people.

What does this mean for your baking? Well, you might need to be a little gentler with your dough. Over-kneading spelt dough can easily lead to a tough and dense final product. Gentle mixing is the key here.

Gluten Sensitivity, Wheat Allergies, and Celiac Disease: Know the Difference

Alright, time for a reality check. There’s a lot of confusion out there about gluten sensitivity, wheat allergies, and celiac disease. Let’s break it down so we’re all on the same page:

• Gluten Sensitivity (Non-Celiac Gluten Sensitivity or NCGS): This is when someone experiences symptoms like bloating, fatigue, or digestive issues after eating gluten, but they don’t have celiac disease or a wheat allergy.
• Wheat Allergy: This is an allergic reaction to wheat proteins. Symptoms can range from mild (hives, itching) to severe (anaphylaxis).
• Celiac Disease: This is a serious autoimmune disorder where gluten triggers an immune response that damages the small intestine.

Important to remember! While some people with gluten sensitivities might find spelt easier to digest, spelt flour is absolutely NOT suitable for individuals with celiac disease.

Huge Warning: Spelt contains gluten and is not safe for those with Celiac Disease.

It is critical that individuals with Celiac Disease avoid spelt flour.

Baking with Spelt: Techniques and Tips for Success

Okay, so you’ve got your bag of spelt flour, ready to bake! But hold on a sec, because spelt isn’t exactly like its wheat-y cousin. It’s got its own quirks and preferences, and knowing them is the key to baking bliss (instead of baking blunders!). Let’s dive into some tips and tricks to ensure your spelt baking adventures are a resounding success!

Hydration is Key: Spelt’s Thirst for Water

Think of spelt flour like that friend who’s always thirsty. It loves to soak up moisture, often more so than all-purpose flour. This is because of its unique gluten structure and higher water absorption capacity.

• Spelt’s Unique Absorption: Unlike wheat flour, spelt absorbs water a bit differently. Imagine wheat gluten like a strong, rubbery band. Spelt gluten, on the other hand, is more delicate, like a fine lace. This means it absorbs water faster but can also become easily overworked.
• Liquid Ratio Adjustments: So, how do you handle this thirsty flour? Start by reducing the liquid in your recipe by a tablespoon or two. Keep an eye on the dough or batter – it should be moist but not sticky. If it seems dry, gradually add more liquid until you achieve the desired consistency. Remember to be patient and add liquid gradually.

Gentle Mixing: Treat Spelt with Kindness

Remember that delicate lace analogy? Overmixing spelt flour is a recipe for disaster. All that hard mixing is gonna create a baked good that ends up tough, or even gummy.

• Mix with Care: Instead of going wild with your mixer, opt for gentle techniques. Stir until just combined, leaving some lumps. The goal is to avoid over-developing the gluten. Resist the urge to keep mixing until perfectly smooth.

Rise and Texture: Achieving Spelt Perfection

Getting the perfect rise and texture with spelt flour can be a bit of an art, but with these tips, you’ll be a spelt-baking Picasso in no time.

• Optimal Rise: Spelt dough can rise more quickly than wheat dough. Keep a close eye on it! Over-proofing can lead to a flat, dense loaf.
• Light and Airy: For cakes, try using a combination of spelt flour and another lighter flour, like oat flour. This can help create a more delicate crumb.

Troubleshooting: When Things Go Wrong (and How to Fix Them)

Even the best bakers encounter hiccups. Here’s how to tackle some common spelt baking issues.

• Dense Textures: Did your bread come out denser than a brick? You might have overmixed the dough or not used enough liquid. Ensure the wet and dry ingredients are properly balanced, and the dough is mixed just until combined.
• Crumbly Results: If your baked goods are falling apart, you may have added too much flour or not enough binding agents (like eggs or applesauce).
• Unpleasant Smell: This is a sign of spelt flour going bad. Discard it for optimal results!

Exploring Alternative Flours: Expanding Your Baking Horizons

Okay, so you’ve been playing around with spelt flour and are now thinking, “Hmm, what else is out there?” You’re in the right place! The world of flour is waaaay bigger than just the stuff you see in the supermarket. There’s a whole universe of flavors and textures waiting to be discovered. So let’s ditch the monotony and talk about some other awesome flour options!

Gluten-Containing Alternatives

First, let’s stick with the gluten gang for a bit. These flours are great if you’re not gluten-free but want to branch out from all-purpose.

Whole Wheat Flour

Think of whole wheat as spelt’s slightly more serious cousin. They both have that nutty, wholesome vibe, but whole wheat can be a bit… assertive in flavor. When swapping it in, you might need a touch more liquid to keep things moist. Sometimes, you can replace spelt with whole wheat flour in 1:1 ratio, but it also depends on the recipe.

Kamut Flour

Ever heard of Kamut? It’s another ancient grain, and its flour is like golden sunshine in a bag. It’s got a rich, buttery flavor that works wonders in bread and even pasta. It’s also slightly higher in protein, so you’ll get a chewier end product.

Oat Flour

Oat flour is the sweetie of the bunch. It’s made from ground oats (duh!), and it brings a subtle sweetness and super moist texture to whatever you bake. It’s fantastic in muffins, pancakes, and cookies, but be careful because it doesn’t have much gluten, so it can make things a little crumbly.

Gluten-Free Alternatives

Alright, now for the rockstars of the gluten-free world! These flours are perfect if you’re avoiding gluten or just want to experiment with different flavors and textures.

Brown Rice Flour & White Rice Flour

Rice flour is a staple in gluten-free baking. Brown rice flour has a slightly nutty flavor and is more nutritious, while white rice flour is milder and works well as a base for blends. Both can be a bit gritty, so blending them with other flours is your best bet.

Almond Flour

Almond flour is made from ground almonds, and it’s basically cake-mix-but-healthy. It adds a lovely nutty flavor and richness, and it’s packed with protein and healthy fats. But it can also be a bit dense, so you might need to adjust your leavening agents.

Coconut Flour

Coconut flour is the high-maintenance one of the group. It’s super absorbent, so you need a LOT of liquid when using it. But it’s also high in fiber and has a subtle coconut flavor that can be amazing in cakes and muffins (if you get the hydration right!).

Buckwheat Flour

Don’t let the name fool you – buckwheat flour isn’t related to wheat at all! It has a bold, earthy flavor that’s great for pancakes, crepes, and even some savory dishes. It can be a bit overpowering on its own, so blend it with other flours for a balanced taste.

Sorghum Flour

Sorghum flour is the easygoing one. It has a mild, slightly sweet flavor that blends well with other flours. It’s also relatively inexpensive and readily available, making it a great option for everyday gluten-free baking.

Mastering Flour Blends: Achieving the Perfect Texture

Ever feel like your baked goods are missing that something special? Like they’re good, but not knock-your-socks-off good? Well, my friend, you might be missing out on the magic of flour blends! Forget the days of blindly sticking to one type of flour. Let’s dive into the exciting world of combining different flours to unlock a whole new level of texture and flavor in your baking. It’s like being a culinary alchemist, but instead of turning lead into gold, you’re turning ordinary ingredients into edible masterpieces!

Why Blend? The Benefits of Being a Flour Fusion Master

So, why bother blending in the first place? Think of it this way: each flour has its own unique superpower. Some are great for adding structure, others for moisture, and some pack a serious flavor punch. By blending different flours, you can combine these superpowers to create the ultimate baking blend. Want a cake that’s both tender and flavorful? Or a bread that’s perfectly chewy with a delightful crumb? Blending is the answer! It allows you to fine-tune your recipes, creating a symphony of textures and tastes that will have everyone begging for more.

The Golden Rules: Guidelines for Flour Substitution and Ratios

Okay, so you’re sold on the idea, but where do you even start? Don’t worry, it’s not as intimidating as it sounds. Here are some general guidelines to get you started:

• Start Small: When substituting flours in a recipe, begin by replacing only a portion (say, 25-50%) of the original flour with your chosen alternative. This allows you to assess the impact on the final product without completely derailing your bake.
• Understand Your Flours: Get to know the individual characteristics of each flour you’re working with. Does it absorb a lot of liquid? Is it high in protein? Understanding these properties will help you predict how it will behave in your recipe.
• Keep Notes: Baking is a science, so document your experiments! Note down the ratios you used, any adjustments you made, and the resulting texture and flavor. This will help you refine your blends and create your own signature recipes.

Blend It Like You Mean It: Recipes for Baking Bliss

Ready to put your newfound knowledge to the test? Here are a couple of blend ideas to get those creative juices flowing:

• For Heavenly Gluten-Free Bread: Combine brown rice flour, sorghum flour, and tapioca starch. The brown rice flour provides a nutty flavor, the sorghum flour adds a touch of sweetness, and the tapioca starch helps create a light and airy texture.
• For Cakes That Make You Swoon: Blend almond flour with a touch of oat flour. The almond flour adds moisture and richness, while the oat flour contributes a subtle sweetness and helps create a tender crumb.

The Secret Weapon: Binders in Gluten-Free Blends

If you’re venturing into the world of gluten-free baking, you’ll quickly discover the importance of binders. Gluten, that magical protein found in wheat, provides structure and elasticity to baked goods. Without it, gluten-free creations can be crumbly and prone to falling apart. That’s where binders like xanthan gum, guar gum, and psyllium husk come in! These ingredients act like gluten’s understudies, helping to hold everything together and create a more cohesive texture. Start with small amounts and adjust to your liking, because a little binder goes a long way!

So, there you have it! With a little experimentation and these guidelines, you’ll be blending flours like a pro in no time. Get ready to impress your friends, family, and even yourself with your newfound baking prowess!

Leavening Agents and Flour: A Rising Relationship!

Alright, let’s talk about getting our bakes to actually, you know, bake properly! We can’t forget about our leavening agents, the unsung heroes responsible for that delightful rise and airy texture in our favorite goodies. But here’s the thing: different flours react differently to these bubbly buddies (yeast, baking powder, and baking soda). It’s like they all have their own personalities!

• Yeast and Spelt: A Speedy Affair: Spelt flour, being the slightly gentler cousin of wheat, often needs a bit less time to hang out with yeast. Think shorter proofing times! If you’re used to letting your bread rise for hours, keep a closer eye when using spelt. It might just surprise you with its eagerness!

• Baking Powder & Soda: The Dynamic Duo: When using baking powder or baking soda, remember that spelt flour can sometimes be a tad more acidic than all-purpose. This can affect the activation of these agents.

Rising to the Occasion: Tips for Perfect Texture

So, how do we ensure our cakes aren’t doorstops and our breads aren’t bricks? Here are a few golden rules:

• Don’t Overmix!: Spelt flour is prone to over-developing gluten, which leads to dense, chewy results. The solution? Mix until just combined. A little lumpiness is totally fine!

• Hydration is Key: Spelt flour tends to absorb water differently. Keep a close eye on your dough or batter and adjust the liquid accordingly.

• Oven Temperature Matters: Some bakers find slightly lower baking temperatures yield better results with spelt, helping to prevent the outside from browning too quickly while the inside remains undercooked.

Binding Agents: The Gluten-Free Glue!

Now, let’s dive into the world of gluten-free baking, where binding agents are absolute life-savers. Gluten, as we know, provides structure and elasticity. Take that away, and things can get a little…crumbly!

• Xanthan Gum: The All-Rounder: This little powder is like the duct tape of gluten-free baking. It helps to bind ingredients, add elasticity, and prevent that dreaded crumbly texture. A little goes a long way!

• Guar Gum: The Water Absorber: Guar gum is fantastic for helping your baked goods retain moisture. It’s particularly useful in recipes that need to stay soft and tender.

• Psyllium Husk: The Fiber Powerhouse: Not only does psyllium husk act as a binder, but it also adds a healthy dose of fiber! It’s great for creating a more bread-like texture in gluten-free loaves.

Mimicking Gluten: The Science Behind the Magic

These binders essentially mimic the properties of gluten by creating a network that holds everything together. They add viscosity, improve the crumb structure, and prevent your bakes from falling apart.

• How Much to Use?: The amount of binding agent you need depends on the recipe and the type of flour you’re using. Start with a small amount (usually 1/4 to 1 teaspoon per cup of gluten-free flour) and adjust as needed. Too much can lead to gummy textures, so it’s best to err on the side of caution.

• Experiment and Observe: Gluten-free baking is a journey of experimentation. Pay attention to how your baked goods look and feel, and don’t be afraid to tweak the recipe until you achieve the perfect result. Happy Baking!

Recipe Adaptations: Converting Your Favorite Recipes to Spelt Flour – It’s Easier Than You Think!

So, you’re intrigued by spelt flour and ready to ditch the all-purpose in favor of its nutty goodness? Awesome! But the thought of completely overhauling your cherished family recipes might feel a little daunting. Fear not, fellow baker! Converting your recipes to use spelt flour is totally doable, and with a few simple tweaks, you’ll be enjoying spelt-infused versions of your favorites in no time. Think of it as giving your recipes a little glow-up!

The 1:1 Substitution Starting Point (With a Little “Maybe”)

The good news is that, in many cases, you can start with a simple 1:1 substitution: that is, swapping out the wheat flour in your recipe for an equal amount of spelt flour. But, and this is a big but, spelt flour behaves a little differently than all-purpose. Because it absorbs liquids more readily than all-purpose flour. Think of it as the super-absorbent friend in the group! Keep a close eye on the consistency of your batter or dough and be prepared to make small adjustments.

Liquid Ratios: A Balancing Act

This is where that super-absorbent quality comes into play. You might find that your batter or dough seems a bit dry when using spelt flour. Don’t panic! Simply add liquid, one tablespoon at a time, until you reach the desired consistency. Similarly, if the dough is too wet, add a tablespoon of spelt flour at a time until it forms.

Mixing Times: Be Gentle!

Remember how we talked about spelt gluten being a bit more delicate? That means you don’t want to beat it to death! Overmixing can lead to tough, dense baked goods. Gently mix your ingredients until just combined. Think of it as whispering sweet nothings to your batter, not shouting orders.

Baking Temperatures: Keep an Eye on Things

In most cases, you can stick to the baking temperature listed in your original recipe. However, it’s always a good idea to keep a close watch on your baked goods. Because spelt flour can brown more quickly than all-purpose, you may need to reduce the baking time by a few minutes or tent the top with foil if it starts to get too dark. Think of it as giving your baked goods a little sunblock to prevent burning!

Troubleshooting Common Spelt Baking Issues

• Dense, Heavy Texture: You might have overmixed the batter, or used too much flour. Try a gentler hand next time and make sure you’re measuring your flour correctly.
• Crumbly Results: You might not have used enough liquid, or over-baked the product. Add a bit more liquid in the next batch and keep a close eye on the baking time.
• Flat Bread/Cakes: Spelt can be a little less reliable for rise than all-purpose. Make sure your yeast is fresh, and try adding a touch of vinegar or lemon juice to help with the rise.

Sample Recipe Conversion: From Classic Cake to Spelt-tacular!

Let’s say you have a classic vanilla cake recipe that calls for 2 cups of all-purpose flour. Here’s how you might convert it:

1. Start with 2 cups of spelt flour.
2. Combine the dry and wet ingredients. The batter looks a little thick, add one tablespoon of milk at a time until it reaches the consistency of traditional batter.
3. Mix gently!
4. Bake, but begin checking for doneness a few minutes earlier than the original recipe stated.

See? It’s not so scary! With a little experimentation and these simple tips, you’ll be a spelt flour conversion pro in no time. Now go forth and bake some spelt-tacular goodies!

Spelt Flour Recipes: Fueling Your Baking Adventures!

Alright, baking buddies, let’s get to the good stuff – recipes! Because what’s all this talk about spelt flour if we don’t actually bake something with it? Think of this section as your treasure chest of spelt-tastic goodies. We’re diving into a few tried-and-true recipes that will have you singing the praises of this ancient grain in no time. Get ready to preheat those ovens and dust off your aprons, because we’re about to embark on a delicious journey!

We will share with you delicious and easy-to-follow recipes. From bread to muffins to cookies we will give you a different recipe!

Spelt Flour Bread Recipe: A Hearty Loaf for Every Occasion

Imagine the smell of freshly baked bread wafting through your kitchen. This spelt flour bread recipe is a keeper. We’re talking a crusty exterior and a soft, slightly nutty interior. Perfect for sandwiches, toast, or just slathered with butter (because, let’s be honest, that’s the best way to enjoy it).

• Key Ingredients: List out the necessary ingredients, specifying quantities (e.g., spelt flour, water, yeast, salt, honey or maple syrup).
• Step-by-Step Instructions: Provide clear, easy-to-follow instructions, breaking down each step of the baking process. Be specific about temperatures, mixing times, and resting periods. Include tips for visual cues, such as “the dough should double in size” or “the crust should be golden brown.”
• Baking Time and Temperature: Clearly state the recommended baking time and oven temperature.
• Pro Tip: Add a special tip or trick to elevate the recipe (e.g., “For a crisper crust, place a pan of water in the oven during baking”).

Spelt Flour Muffins Recipe: A Wholesome Morning Treat

Need a quick and healthy breakfast option? These spelt flour muffins are your answer! They’re packed with nutrients, easy to customize with your favorite add-ins (berries, chocolate chips, nuts – the possibilities are endless!), and perfect for meal prepping.

• Key Ingredients: List the required ingredients with specific amounts (e.g., spelt flour, baking powder, eggs, milk or plant-based milk, oil or melted butter, sugar or alternative sweetener, optional add-ins).
• Step-by-Step Instructions: Break down the muffin-making process into simple steps, including mixing instructions, filling the muffin tins, and baking.
• Baking Time and Temperature: Provide the recommended baking time and oven temperature.
• Pro Tip: “Don’t overmix the batter! This will result in tough muffins. Mix until just combined.”

Spelt Flour Chocolate Chip Cookies Recipe: A Guilt-Free Indulgence

Who says you can’t enjoy a classic chocolate chip cookie with a healthier twist? These spelt flour chocolate chip cookies are perfectly chewy, chocolatey, and satisfying. They’re a crowd-pleaser that you can feel good about indulging in.

• Key Ingredients: List the necessary ingredients (e.g., spelt flour, baking soda, salt, butter, sugar, brown sugar, egg, vanilla extract, chocolate chips).
• Step-by-Step Instructions: Provide clear and easy-to-follow instructions, including creaming the butter and sugar, mixing in the dry ingredients, and adding the chocolate chips.
• Baking Time and Temperature: Clearly state the recommended baking time and oven temperature.
• Pro Tip: “Chill the dough for at least 30 minutes before baking. This will prevent the cookies from spreading too thin.”

Recipe Notes for All Recipes:

• Include high-quality photos of each finished recipe. Food photography is key to enticing readers!
• Provide variations or substitution options for ingredients.
• Add a brief introduction to each recipe, highlighting its unique qualities and appeal.
• Optimize for SEO: Include relevant keywords in the recipe titles, descriptions, and alt text for images.
• Remember to use clear and concise language! No one wants to decipher a recipe like it’s a cryptic code.

Now go forth and bake, my friends! And don’t forget to share your spelt flour creations with the world!

So, next time you’re staring down a recipe calling for spelt flour and you’re fresh out, don’t sweat it! There are plenty of fantastic substitutes you can reach for in your pantry. Experiment a little and see what works best for your taste. Happy baking!