Bread-Bakers v109.n008.10

[I hope the technical geniuses among us will correct any inaccuracies 
in what I write below]

First of all, no flour has gluten. Gluten is formed in dough when 
water is added to flour and two of the proteins in flour, gliadin and 
glutenin, bond.

Secondly, spelt *is* wheat...just an "earlier" form of it. It has 
both gliadin and glutenin, just not as much gliaden. So it forms 
gluten when hydrated. Perhaps this is why it works almost the same as 
regular bread flour and why protein additives might bring it even 
closer to wheat flour performance. (I've only experimented with it a little.)

So if someone is truly gluten intolerant, then they will have trouble 
with spelt.

And if someone *says* they are gluten intolerant (many people 
self-diagnose) and doesn't have trouble with spelt, then I would 
think it's likely they misdiagnosed.

Allen
SHB
San Francisco