[Sca-cooks] Gluten intolerance and Spelt was Baking Bread

[Terry Decker]

I did a little further checking on spelt and kamut.  They do contain gluten 
and are not recommended for a gluten free diet.

Gluten consists primarily of glutenin (the protein that forms the long 
gluten strands) and gliaden.  With gluten intolerance, the body does not 
produce enough gluteminase to properly digest the gluten and produces 
gliaden antibodies (this autoimmune response seems to be the prime problem 
in the intolerance).  Since the the degree of intolerance varies by 
individual, some gluten intolerant individuals can handle flours with a low 
gliaden content.  Rye is low in glutenin and contains gliaden.  Standard 
wheat flours are high in both glutenin and gliaden.  Barley has a fair 
amount of gliaden.  Spelt and kamut are high in glutenin, very low on 
gliaden.  Other cereals may or may not be useable depending on the severity 
of the reaction.

A mild gluten intolerance would probably permit the individual to eat spelt 
or kamut. A severe gluten intolerance would not.

Bear