[Sca-cooks] partly on-topic, partly off: bread
Susan Lin
susanrlin at gmail.com
Mon Jan 25 10:37:20 PST 2010
my bad - sorry - I thought it was okay - guess not - but the others I
mentioned are. Except for those super cautious who won't eat anything that
they themselves have not grown because of concerns of cross contamination.
On Mon, Jan 25, 2010 at 11:35 AM, Antonia di Benedetto Calvo <
dama.antonia at gmail.com> wrote:
> 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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> -Georgeus Gershwinus
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