Is there Gluten in Spelt?

Question: is there gluten in spelt? I make whole grain spelt bread for DH, but don't know if DD can eat it since she is allergic to gluten.
thanks, I know someone will know.
blessedwoman

WHAT is spelt?
I learn so much on the BB.
Thanks, Tippytoes

According to this website, yes it does contain gluten.
http://www.purityfoods.com/index2.html

Celiac disease (CD) is a genetic disorder. In people with CD, eating certain types of protein, called gluten, sets off an autoimmune response that causes damage to the small intestine. This, in turn, causes the small intestine to lose its ability to absorb the nutrients found in food, leading to malnutrition and a variety of other complications.

The offending protein, gluten, is found in wheat, barley, rye, and to a lesser extent, oats (WBRO). Related proteins are found in triticale, spelt, kamut. Refer to grains and flours for a more extensive list of both safe and offending grains.

pegg

Yes, spelt is wheat, and it does contain gluten.

I make a really good gluten free bread (actually they are French bread rolls). If you are interested, I will post the recipe for you. They use cornstarch, potato starch and rice flours.

Yes, I would like the recipe. I'm taking care of DM for awhile and among her other problems she has sprue so any help would be appreciated. Thank you in advance. Pat

thank you all. I knew you could help me. Hillsmom, I would like the recipe for your french bread rolls.
blessings,

Gluten Free Bread

1 C. rice flour
3/4 C. tapioca flour
2 T. plus 1 t. sugar
1 3/4 t. xanthan gum
1/3 C. dry milk powder
3/4 t. salt
1 1/2 eggs (large) slightly beaten
3/4 C. plus 2 T. water (120 degrees)
2 T. butter (melted)
2 1/4 t. rapid rise yeast
1/2 t. vinegar

Mix together all dry ingredients. Mix together all liquids, except melted butter. Put liquids in bread machine, then put dry ingredients. Make a well in the center and add yeast. Put butter in each of four corners. Set machine to rapid rise.

This is my favorite gluten-free bread, and I make it about 3 times a month. It smells absolutely heavenly when it is baking and it has a nice texture to it. It doesn't crumble like most gf breads.

Gluten Free French Bread

2 cups Essential Flour Mix*
2-1/2 tsp. xanthan gum
1-1/2 tsp. sugar
1 tsp. salt
2 Tblsp. yeast
1-1/2 cups warm water
2 egg whites, beaten
1 tsp. white wine vinegar (or rice wine vinegar)

Combine dry ingredients in mixer bowl and mix to blend thoroughly. Combine water, egg whites and vinegar. Pour into bowl with flour and combine on low speed. Increase speed to high and blend for 3 minutes on high speed.

Meanwhile, grease two french bread pans. Sprinkle with cornmeal.

Spread batter (gluten free bread dough is more like cookie batter than like wheat bread) in pans. Cover and let rise until bread reaches the top of the pans. Bake at 375 for 1 hour. Cover loaves with foil after 10 minutes of baking to avoid excess browing.

*Essential Flour Mix
3 cups white rice flour
3 cups brown rice flour
1 cup potato starch
1 cup cornstarch

This is a nice mixture to use in place of wheat flour for thickening, flouring meat, or other purposes. I mix it up and keep it in a container in the cupboard.

I googled spelt and found a reply to your answer.
Spelt is an ancient grain similar to wheat in that it contains a lot of gluten.
However, some people who are sensitive to wheat gluten have found that they can tolerate spelt gluten.
They suggested that you try introducing small amounts to see if there is an adverse reaction.

Thank you for clearing that up.
Tippytoes

Anyone know? 

Spelt is a grain that is not allowed on a Gluten Free diet.  Hope this helps.

Spelt is wheat. It is just natural wheat and not a hybrid. It has gluten and is not safe for Celiacs.

yleigh 

I'm glad this question was on here.  I was just looking through a cookbook that claims to be free of all common allergies.  They don't use wheat flour, but do use spelt flour in a bunch of recipes.  It didn't make sense to me since I've read that spelt still contains gluten.  I'm just getting started with the GF stuff and it is so hard.  It is worse because I'm not supposed to have dairy or refined/artificial sugars at all.  I thought this cookbook would be my salvation, but now I have to reconsider.

 So, since the recipe calls for spelt, can I use other GF flours instead?  How do you know which GF flour to sub when?  What are the different characteristics of them which would help in making the decision?