feeb spelt is another type of grain like wheat is a grain which regular flour is make from, you can make flour from the grain of spelt.
Audax it's such a delicate flour to work with and in a new recipe I don't know how it's meant to feel if that makes sense. I know there is a rule of thumb something like add so much more water for each cup or something so that you can make any old recipe and just substitute the flour. I did have it written down ages ago and I've tried to google it but with no luck
What sort of recipe, though? You know how cake batter always has a certain consistency? That's kind of what I mean, it's why I frequently don't use recipes; if the consistency is right and the batter tastes OK, I just roll with it and it usually works. (SO many people tell me I should write a cookbook; this is why I can't) I have done it with spelt in cakes and never had a problem.
Meredith McCarty's book Naturally Sweet has heaps of tips on how to work with ingredients along these guidelines. I don't currently own it, but I think maybe I should. I can't specifically recall, but I think there's probably some good stuff on stevia in there too.
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