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<blockquote data-quote="Marguerite" data-source="post: 420405" data-attributes="member: 1991"><p>In the early days of my home bread making, I ran out of bread flour. I went looking, and the only bread flour I could find was in a health food shop. Something they said was called "spelt bread flour". I figured it doesn't matter how you spell it, as long as it works as bread flour.</p><p></p><p>My bread did not rise. I did a bit of online research, found that the reason health food shops like spelt flour (an ancient form of wheat, allegedly) is because it is low in gluten. Not totally devoid, but low. In my recollections, people who need to reduce gluten should be avoiding it entirely, so I can't see the point, myself. But they should have told me at the health food shop, that spelt flour needs soda to raise it, not yeast. I ended up using up the spelt flour in other recipes, even though it was clearly labeled as being suitable for bread makers. No information on the packet saying, "Don't attempt to use yeast, you idiot." I suspect even carb soda wouldn't work too well - it's still carbon dioxide trying to find some gluten to cling to so it won't escape from the bread dough...</p><p></p><p>I have a friend who has coeliac. Her mother made her wedding cake, it was gluten-free. I often visited just as her mother was taking yet another experimental wedding cake out of the oven, so I tasted a wide range of fabulous gluten-free cakes. My friend is clear proof that you can live a good life on a girlfriend diet. To begin with, though, her mother said she would visit the supermarket with her daughter who would be checking the labels of all her previously favourite foods, standing there in tears of mourning for all the food she could never eat again, not ever.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 420405, member: 1991"] In the early days of my home bread making, I ran out of bread flour. I went looking, and the only bread flour I could find was in a health food shop. Something they said was called "spelt bread flour". I figured it doesn't matter how you spell it, as long as it works as bread flour. My bread did not rise. I did a bit of online research, found that the reason health food shops like spelt flour (an ancient form of wheat, allegedly) is because it is low in gluten. Not totally devoid, but low. In my recollections, people who need to reduce gluten should be avoiding it entirely, so I can't see the point, myself. But they should have told me at the health food shop, that spelt flour needs soda to raise it, not yeast. I ended up using up the spelt flour in other recipes, even though it was clearly labeled as being suitable for bread makers. No information on the packet saying, "Don't attempt to use yeast, you idiot." I suspect even carb soda wouldn't work too well - it's still carbon dioxide trying to find some gluten to cling to so it won't escape from the bread dough... I have a friend who has coeliac. Her mother made her wedding cake, it was gluten-free. I often visited just as her mother was taking yet another experimental wedding cake out of the oven, so I tasted a wide range of fabulous gluten-free cakes. My friend is clear proof that you can live a good life on a girlfriend diet. To begin with, though, her mother said she would visit the supermarket with her daughter who would be checking the labels of all her previously favourite foods, standing there in tears of mourning for all the food she could never eat again, not ever. Marg [/QUOTE]
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