supermax_thelion1
Active member
Hi foodies! I’ve been seeing a lot of recipes lately calling for things like einkorn, spelt, and teff instead of regular wheat flour. They’re always described as “ancient grains,” but I’m wondering, do they actually make a noticeable difference in flavor or texture? Is it just a trendy health thing, or is there a reason these grains are making a comeback? Anyone here bake with them and notice anything special? I’m tempted to try but not sure where to start!
They’re not just a trend; many people find them more nutritious and easier to digest compared to regular wheat. If you're curious, starting with spelt flour in recipes can be a great introduction—it often substitutes well for all-purpose flour! 
