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Re: bread-bakers-digest V6 #40

Sun, 08 Oct 1995 22:26:57 -0700
For those allergic to wheat, try the ancient flour known as  farro.  More
commonly referred to today as Spelt flour.  The best brand is Vita-Spelt from
Purity foods which can be purchased at health food stores.

The gluten in Spelt flour is more fragile than that of wheat flour, and it
absorbs water more readily.   Consequently, knead the dough for less time and
use less water.  after a bit of trial and error, your bread will come out
just fine.  At its best, the resulting loaves are akin to a  wheat bread with
a good crust and a crunchy taste.