Beccie, are you celiac? If so, I'm sorry I didn't catch that. And if you are then don't use Spelt. It has lots of gluten in it. Spelt only works for those who have a wheat intolerance exclusively but who can handle gluten.
Gee, I hope I'm making sense.
Any flour that can be worked up into a dough or batter that only requires the addition of baking soda, baking powder or yeast to get it to rise has got to have gluten in it. Gluten-free baked items must have other, special ingredients like quar gum, carrageenan or xanthin gum or other things like that to help it rise a little. Have you ever wondered why all cornbread recipes have all-purpose flour along with the cornmeal? That's because corn doesn't have that elastic, rubbery substance we refer to as "gluten".
You can do an experiment at home to learn first hand what gluten is like. Do this with your kids, they will think it's great. Mix some water into a cup of whole wheat flour to make a nice soft ball of dough. Put this in a pan of water and knead it carefully over and over preferably with the water running so that the bran and starch can flow out. After you do this for a while you will have in your hand a rubbery ball of gluten.
Another, simpler test is to chew on a couple teaspoons of whole wheat kernels. The starch and bran will fall away and be swallowed and you will be left with "chewing gum"!
Isn't God's universe fascinating?!!
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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