Joanie,
We use spelt on one bread which is a 100 % whole spelt flour. The trick to
spelt is to not over knead it and to not let the dough over proof. Also,
you must be gentle during makeup.
I have substituted it in some pastry items and I have made dinner rolls
with them with good results.
I have read that it is very nutritious and that is is easier to digest. It
does take some practice to bake with it. One reason we don't us it in more
of our baking is that it is expensive. It costs us $45.00 per 50 pound bag.
Any questions feel free to contact me.
Matt