[Sca-cooks] Baking Bread

[Terry Decker]

Spelt, Triticum spelta, is a species of wheat and it isn't gluten free.  In 
fact, it has a fairly decent gluten content and makes some very nice bread. 
If it can be tolerated by the gluten intolerant, it is probably because it 
is a hexaploid rather than a tetraploid like common wheat.

Bear

> Using Spelt flour or Kamut flour {both are ancient grains that are better
> tolerated by those who are gluten intolerant}could be an answer, if indeed
> you were looking for the word "gluten" and not "glucose."  If it is the
> latter, you have me stumped.
>
> Caointairn
>