My husband was diagnosed as being gluten intolerant so I wnet and bought huge amounts of spelt flour which I had to have delivered to my home. Then I tried to bake bread with it. Spelt has no gluten, which is what makes bread rise in combination with a leavening agent such as yeast. No amount of yeast can make spelt bread rise. It was a very frustrating and wasteful experience for me.
My opinion is that the gluten is not the problem, the white flour is the problem. Try Dave’s Killer Bread or Ezekiel bread. Dave’s is the best and has so many whole organic grains and seed that your body could not notice the gluten, me thinks.
Thanks for the tip on spelt
I think I’m going to try it for ‘flat bread’ -
Myu daughter has become an expert on gluten free cooking - including cakes, cupcakes, etc - but can’t get a satisfactory bread combination.
And gluten free bread in stores are like bricks.
I refuse, however, to give up my Yorkshire Pudding, which requires gluten to be successful - so I make an exception for that ;o)