Here is some interesting information I saw in a magazine for those
allergic to wheat:
>From Good Housekeeping November/1995
"Now there are baking mixes for people sensitive to gluten - a protein in
wheat, oats, abarley, and rye. Cooking teacher Beth Hillson - who, along
with her 8-year-old son, can't digest gluten - has created a line of
wheat-free/gluten-free mixes for such
goodies as sugar cookies, biscotti, even white and challah bread (make with
or without a bread machine).
We were especially pleased with the chocolate truffle brownies, among the
most decadent we've tasted in a long time. Priced at $3.95 to $5.95, plus
shipping. For a product list, write to:
The Gluten-Free Pantry
P.O. Box 881
Glastonbury CT 06033-0881
Or call: 203-633-3826."
Also, on the subject of spelt ... I have read that spelt is so close
to wheat that most people who are allergic to wheat will also not be
able to tolerate spelt. I have a couple of notes from a doctor on
the subject if anyone is interested.