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Is it ok to subsitute AP flour with organic white spelt flour?

Grateful, Sweet, and Totally Vegan Holiday Desserts

Fran Costigan - Grateful, Sweet, and Totally Vegan Holiday Desserts

Recorded

This event was on November 4, 2025

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a discussion of how to make holiday desserts delicious and easy. Fran will offer suggestions for Thanksgiving desserts that wow without any dairy, eggs or refined white sugar or stress.

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Question

Elisavet Sotiriadou

Is it ok to subsitute AP flour with organic white spelt flour?

Answer

Yes. Spelt I have, I have spelt in my fridge. I just turned around. I keep it in the fridge. Um, in fact, the people, this, the mill from the corn mill, the corn meal mill gave me some bolted spelt flour that I'm getting used. So I like, I like spelt flour very much. It bakes a little bit differently. It bakes a little bit differently, but it shouldn't be a problem at all. You wanna measure your flowers, you wanna read your recipes all the way through. You wanna do a mis on plus so that you don't get mixed up. I actually got caught this weekend when I was teaching this class doing a cake that I've made a number of times recently. I didn't read the recipe all the way through. We got to a certain point and I said, oh, the butter has to be melted and cooled. I don't normally use butter in my cakes, I use oil. So, you know, these are all things you wanna do.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.