As I am a person who can't eat wheat, you may be surprised to hear that I *despise* "gluten free".
I use Spelt flour, which has a different kind of gluten in it. It's an ancient grain. Wheat is an "improvement" on it, in terms of baking "performance" but spelt remains more digestible.
Is a product like this likely to cover the need you are trying to cover?
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gluten free
Date: 2008-12-25 07:58 pm (UTC)I use Spelt flour, which has a different kind of gluten in it. It's an ancient grain. Wheat is an "improvement" on it, in terms of baking "performance" but spelt remains more digestible.
Is a product like this likely to cover the need you are trying to cover?