[Sca-cooks] spelt bread

[kingstaste at mindspring.com]

Those unusual properties are that the gluten is more water-soluble than
other glutinous grains, and therefore is more digestible to those who's
problems are with digestibility as opposed to allergies.
Christianna
not a baker, but I do know my grains


spelt bread

Spelt (Triticum spelta) is very high in gluten (the proteins gliadin and
glutenin) between 13 and 20 percent higher than the average club wheat
(Triticum aestivum).  What you probably encountered was a celiac web site
which included spelt in it non-gluten list.  The truth is, spelt's gluten
has some unusual properties that allow some people with celiac disease to
digest it, although it is not recommend for the celiac diet.