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