Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Spelt Flour

mnbrave

Recommended Posts

mnbrave Newbie
mnbrave
Posted

I have been told that it is okay to eat things with spelt flour. Then I read it is a derivitive of wheat. BUT that some celiacs can tolerate it. Can we?

Mara

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Mtndog Collaborator
Mtndog
Posted

As far I know, no we can't have spelt. For me, I can't even have gluten-free flours that are produced in non-dedicated factories. Just because some people can tolerate it doesn't mean, unfortunately, that it's not doing damage.

I know the *official* verdict is still out on oats (not contaminated as they so often are) but I'm pretty sure spelt is a no.

Here's the forbidden list from this site and spelt is on it:

https://www.celiac.com/st_prod.html?p_prodi...-17106330247.6e

VydorScope Proficient
VydorScope
Posted

NO Spelt IS Wheat. Spelt has wheat gluten in it becuase it is Wheat.

I know the *official* verdict is still out on oats (not contaminated as they so often are)

As far as I understand it, the offical verdict on oats, assumingyou can find uncontaminated oats (only 2 producers that I know of, niehter is mainstream) is simply that some celiacs also react to oats, and there is no way to know without a oat challenge complete with atleast blood work, possibly a bisopy.

Since all mainstream oats (Quacker, etc) are known to be contiminated by wheat, it realy is a bit of a moot point at this stage.

jerseyangel Proficient
jerseyangel
Posted

Spelt is definately a no-no for Celiacs! :)

spunky Contributor
spunky
Posted

Spelt, kamut (the wheat you can eat--it says on the label!), sprouted wheat, sourdoughed wheat, and a flatbread made only with organic oats have all made me sick.

KaitiUSA Enthusiast
KaitiUSA
Posted

absolute no no...do you have the safe and forbidden list of ingredients and foods that we can and can't have. That may be something to help you out.

aikiducky Apprentice
aikiducky
Posted

Some people who have a wheat allergy, but not celiac disease, can apparently tolerate spelt. That might be where the confusion comes from. For a celiac, spelt is a no no.

Pauliina

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,120
    • Most Online (within 30 mins)
      7,748
    yakovdn123
    Newest Member
    yakovdn123
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Eating gluten before blood test

      By trents · Posted

      Understood. And don't beat yourself up about this. Many are in the same boat as you, having experimented with the gluten-free diet before getting formerly tested. It is a logical, common sense approach when you don't have the knowledge about how testing works or you don't have the healthcare resources to afford testing. And some experience such severe reactions to gluten that it is impossible to get through the gluten challenge in order to get tested. So, they must live with the ambiguity of not knowing for sure if they suffer from celiac disease or NCGS. But at the end of the day, the antidote is the same for both. Namely, life-ling abstinence from gluten. Recently there was an article on posted on this forum about the develop of a new testing method for diagnosing celiac disease that do not require a gluten challenge. It is still in the developmental stage and probably years away from becoming main streams even if it pans out. But there is hope at least.
    • Dema
      Eating gluten before blood test

      By Dema · Posted

      Ooh thanks for all the info I'll check them out, though I may not be functional after 6 slices for 6 weeks 😅
    • Dema
      Eating gluten before blood test

      By Dema · Posted

      alright thank your help! 🤍
    • Scott Adams
      Eating gluten before blood test

      By Scott Adams · Posted

      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac symptoms but negative endoscopy and antibody test + family history of gastro problems

      By Scott Adams · Posted

      Your experience is incredibly common and frustrating for many in the celiac and gluten-sensitive community, and it's especially challenging with the added layer of healthcare disparities for people of African descent. A negative endoscopy and blood panel, while the gold standard, are not infallible and can miss cases, particularly if you weren't consuming a significant amount of gluten leading up to the tests (the "gluten challenge"). Your dramatic improvement on a gluten-free diet is the most critical piece of evidence here—your body is giving you the answer the tests could not. The symptoms you're describing now, especially the dyshidrotic eczema and blister bumps, are huge red flags for a gluten-related disorder, and your GP dismissing the possibility of dermatitis herpetiformis without a biopsy is a significant oversight. Requesting a new dermatologist and specifically asking for a skin biopsy next to an active lesion (not on it) is the absolute best next step. In the meantime, documenting your symptoms with photos and a food/symptom diary will build a powerful case for yourself. While the financial burden of a gluten-free diet is very real, your health is the priority; perhaps focusing on naturally gluten-free whole foods like rice, beans, and vegetables, rather than expensive processed substitutes, could be a more sustainable path forward until you can get a definitive opinion.
×
×
  • Create New...