I was just reading something very interesting. What I was originally looking for was a conversion between sifted and unsifted flour. I am making cornbread and strawberry shortcake tonight and I have TONS of flour already ground. Since neither of these are very sensitive recipes (by sensitive I mean they work almost all the time with slight variations of the recipe), I was hoping to use my previously ground wheat rather than grinding fresh. Is it as healthy, no, but is it better than white flour...YES!!! Okay, so the conversion, apparently is 1 C minus 2 T for unsifted flour compared to sifted. I'm going to try this tonight. I'll let you know how it works!!!
Okay, now for the interesting tidbit I picked up. Remember how I said my spelt bread was sticky after kneading...I found out that the gluten in spelt develops much quicker. So...you don't have to knead it as long. I'm assuming this is also why people with wheat allergies can often eat spelt...because the gluten breaks down easier. Anyway, just thought I would share!!! I've since changed the recipe to account for the shorter kneading time.