Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.see more from this author
Made these using oat and almond flour in place of Spelt. Really love how rich and moist these are. A perfect breakfast on the go.
Please include nutrition information for my patients with diabetes, and thank you!
You can get the whisk app. Copy and paste the recipe ingredients. It will tell you the nutritional information.
Can you use Whole wheat flour in place of Spelt flour? Also, I do not have Brown rice flour so can I sub it with white rice flour?
What adjustments are necessary to make this in one bigger loaf pan?
Can’t stop eating this! I have celiac disease so I have to eat gluten free. I subbed 1/2 cup sorghum flour and 1/2 cup oat flour for the spelt, and it was great. I will be making this again.
Did you try using all oat flour?
I see this delicious looking recipe calls for Spelt flour. I am wondering what to use as a substitute as this has gluten. Not good for anyone with Celiac Disease or a gluten allergy.
Thank you so much.
Nancy, I’m a celiac and I plan to sub oat flour for the spelt. Wish me luck!