Spelt vs. Khorasan: What’s the Difference and Which Grain Should You Use?

If you are new to ancient grains, two names you will often come across are Spelt and Khorasan. Both are wheat grains, both can be milled into flour, and both can be used in everyday baking. But they are not exactly the same.

Idaho Ancient Grains grows and sells both grains and uses them across breads, pancakes, waffles, sourdough and other recipes. Comparing them side by side can make it easier to decide which one to try first.

The simplest answer is this: neither grain is universally better. The better choice depends on what you want to bake, the flavor and texture you prefer, and whether you want to use the grain alone or as part of a blend.

What Is Spelt?

Spelt is an ancient wheat grain that can be used as whole berries or milled into flour.

Idaho Ancient Grains describes its Spelt as an ancient grain and offers it as whole grain for home milling. The farm also uses Spelt in breads, cereal, banana bread and other recipes.

Because it is wheat, Spelt is not gluten-free.

What Is Khorasan?

Khorasan is another ancient wheat grain. Idaho Ancient Grains offers Khorasan as whole berries and as white all-purpose flour.

The farm describes its Khorasan as golden, buttery and sweet when baked and uses it in breads, pancakes, waffles, pizza crusts, pastries and sourdough.

Khorasan is also wheat and is not gluten-free.

Spelt vs. Khorasan: Quick Comparison

Spelt and Khorasan are both ancient wheat grains.

Both can be purchased as whole grain and milled into flour.

Both can be used for bread and sourdough.

Both work in pancakes and other baked goods.

Khorasan has a naturally golden appearance and a flavor the farm describes as buttery and sweet when baked.

Spelt is versatile for whole-grain baking and can be used in bread, cereal and other recipes.

The two grains can also be combined in recipes.

Does Khorasan Taste Different From Spelt?

Yes. Grain flavor is one of the reasons people experiment with different ancient grains.

Idaho Ancient Grains describes Khorasan as golden, buttery and sweet when baked. The farm's customer feedback describes Spelt as having a pleasant texture and an almost sweet taste.

Taste will still vary depending on whether you are using whole grain, freshly milled flour, white flour, the recipe and the other ingredients.

Which Grain Is Better for Bread?

Both can be used for bread.

Idaho Ancient Grains has a whole-wheat bread recipe that can be made with Spelt, Khorasan, hard white wheat, hard red wheat or combinations of these grains.

The farm says it particularly likes mixing Khorasan with Spelt and hard white wheat. This is useful because you do not have to choose only one grain.

Which Grain Is Better for Sourdough?

Both can be used in sourdough.

Idaho Ancient Grains specifically says Spelt does well in sourdough recipes and says Khorasan can work well for feeding a sourdough starter.

For a first experiment, use a partial percentage of either grain in a familiar sourdough recipe.

Which Grain Is Better for Pancakes?

Both can work well in pancakes, but Khorasan has a particularly strong presence in Idaho Ancient Grains' recipe collection.

The site has a Khorasan flour pancake recipe and a whole-grain blender pancake recipe that can use Spelt, Khorasan or a combination of grains.

Which Grain Is Better for Waffles?

Khorasan is another strong option for waffles. Idaho Ancient Grains has a dedicated Khorasan flour waffle recipe described as light and crispy.

Spelt can also be incorporated into baking, and the site's recipes show that the grains can be combined.

Can You Mix Spelt and Khorasan?

Yes. Idaho Ancient Grains regularly recommends experimenting with grain combinations.

Its bread recipe specifically uses a mixture of Spelt, Khorasan, hard white wheat and hard red wheat.

Use one grain when you want to learn its individual characteristics.

Blend grains when you want to adjust flavor or texture.

Change one variable at a time so you can understand the result.

Can You Substitute Khorasan for Spelt?

You can experiment with substituting one for the other, but they should not automatically be treated as identical flours.

Idaho Ancient Grains recommends using about 25% less Khorasan flour when substituting it into a regular recipe because Khorasan absorbs water readily.

If you are replacing Spelt with Khorasan, start conservatively and adjust the liquid and flour based on the actual dough or batter.

Can You Substitute Spelt for Khorasan?

Spelt can also be used in many recipes that call for other wheat flours, but the finished result can change.

For best results, treat the first substitution as an experiment. Record the flour amount, liquid, mixing time and final texture so you can refine the recipe on the next attempt.

Which One Should a Beginner Try First?

If you want to bake something quickly, Khorasan is an easy starting point because Idaho Ancient Grains has simple pancake and waffle recipes built around it.

If you want to work with whole berries and explore milling, Spelt is also an excellent starting point. The site's whole-grain blender pancake recipe can use Spelt berries directly.

If you are interested in sourdough, either grain can be introduced gradually into your existing process.

Frequently Asked Questions

Is Spelt the same as Khorasan?

No. They are different ancient wheat grains. Idaho Ancient Grains grows and sells both and uses them in different recipes.

Which is healthier, Spelt or Khorasan?

The available Idaho Ancient Grains material does not establish that one is universally healthier than the other. Both are wheat grains with their own baking characteristics, so the better choice depends on your dietary needs, recipe and preferences.

Is Khorasan gluten-free?

No. Khorasan is a wheat grain and contains gluten.

Is Spelt gluten-free?

No. Spelt is also wheat and contains gluten.

Can I bake bread with both Spelt and Khorasan?

Yes. Idaho Ancient Grains' whole-wheat bread recipe specifically allows combinations including Spelt and Khorasan.

Can I use both grains in sourdough?

Yes. Both can be incorporated into sourdough, and Idaho Ancient Grains encourages experimentation with ancient-grain blends.

The Bottom Line

Spelt and Khorasan are both versatile ancient wheat grains, but they are not interchangeable in every situation.

Choose Khorasan if you want to explore the grain's distinctive golden color and buttery, sweet flavor, or if you want to start with the site's pancake and waffle recipes. Choose Spelt if you want a versatile whole grain that you can cook, mill and use across breads and other baked goods.

And if you cannot decide, you do not have to. Idaho Ancient Grains already uses Spelt and Khorasan together in its baking, making a grain blend another practical option to explore.