[Sca-cooks] partly on-topic, partly off: bread

Antonia di Benedetto Calvo dama.antonia at gmail.com
Mon Jan 25 10:35:01 PST 2010

Susan Lin wrote:
> First - if you have a gluten allergy you're gonna have to get crafty with
> your bread because a LOT of breads have wheat flour in them or other grains
> that have gluten so you're not going to be able to use them.  I am not
> gluten intolerant but I know a lot of people who are.
> I know spelt and buckwheat are usually okay as well as rice and corn
> flours.  I'm sure there are others.

Spelt contains gluten, being a type of wheat.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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