I haven't used VitaSpelt, but am familiar with the brand. I'm fairly certain that white spelt flour is simply spelt grain processed in the same way that white wheat flour is produced. No bran, germ, etc. It may be 100% spelt, but it is not the entire spelt kernel the way a stoneground whole spelt flour would be. So, you're giving up some on the nutrition, and you'll be getting a milder flavor, but I'd say it would be completely fine to use white spelt flour in the recipe if that is your preference.

• Reply