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  • Lorraine Lister

    Two points are missing from this article. The first point is that it competely discounts spelt and kamut which are totally different from modern hybrid wheat and generally well tolerated unless there is coeliac disease or true gluten intolerance. The second point is the preparation of bread. Sourdough bread from spelt or kamut or bread from these two flours containing a small amount of yeast which has been properly fermented results in a highly digestible bread. My own spelt bread is fermented for at least 12 hours. A big part of the problem with bread nowadays is the preparation. As far as gluten free options are concerned, most commercially made gluten free bread contain xanthan or guar gum and are not great alternatives.

    • Great points Lorraine, and fully agree. Both spelt and kamut contain gluten though, albeit in much lower concentrations than modern wheat. Having not had any personal experience with either, I felt largely unqualified to make any statements as to their tolerability. But reading your points now, will definitely be looking into this further. Any chance you could share details of your fermentation process? Came across an interesting research article shortly after publishing this that suggests that lactobacilli in sourdough bread reduce the amount of gliadin taxing the system – which is a pretty big case for adding live cultures (over and above yeast) to the sourdough during fermentation – or alternatively, eating lots of yoghurt and/or supplementing with probiotics. Here’s the link to the paper (it mentions sourdough specifically) http://www.ncbi.nlm.nih.gov/pubmed/16313422. Thanks heaps for your insight! chris

  • Lorraine Lister

    Hi Chris, I don’t make sourdough but I do use a minimal amount of yeast. To 4 cups of lukewarm water I add 1 tablespoon of salt and a 1/4 teaspoon of dried yeast and then add the flour, a couple of cups at a time until the dough is too stiff to add more flour to. I leave it covered in the bowl (no need to knead spelt) for 12 to 14 hours at room temperature (usually make it in the afternoon and leave it overnight). I make rolls with my dough but you can of course make loaves. I just shape the rolls and put onto a prepared oven tray and bake at 220 degrees c for about 20 minutes until golden. Its definitely the long fermentation period (either yeast or sourdough) that makes the difference to the digestability of the bread. One advantage with spelt is that it is organically grown in NZ so you can buy it directly from the growers whereas kamut is imported from Australia.

    • That is brilliant Lorraine. Thank you so much for sharing.