[Sheely]

In my quest for bread that doesn't taste like my shoe, I was reading about bread made from spelt. In a nutshell, I learned that spelt does contain gluten, but the protein is different than that of regular wheat gluten, and is easier to digest and can be tolerated by some Celiacs. So I went to Whole Foods and got some spelt bread, and a loaf of tapioca bread. (I'm so done with white rice bread). The spelt bread looks, feels, and tastes just like regular bread. I only ate a very small piece, because I didn't want to risk getting sick. But so far, I'm fine, no problems at all.

Has anyone else ever tried bread made from spelt and had success with it?

Sheila
Maryland

[tarnalberry]

I'm afraid that's a bad idea - and incorrect information. Spelt is closely related to wheat (same genus, different species - it's still a triticum), and it still contains the protein sequence that celiacs react to. Some people with a wheat allergy (which is different) may not react to it (the reaction involves, to my understanding, a different peptide sequence), but that does not mean celiacs will not incur intestinal damage from it.

[KaitiUSA]

It is a bad idea to get spelt. It is a form of wheat and whether or not you get symptoms from it, it will cause damage to the intestines. That is definitely something to stay away from.

[Coulter]

Absolutely terrible for celiacs...that's just as bad as going into a grocery store and buying whole wheat bread.

[jenvan]

Ew yes--don't eat spelt!