Wheat allergy

[Ed Hurst]

These days, most gluten-free breads are made with rice flour and teff. Neither of those are very good at doing what wheat does chemically, and both tend to be flavorless. However, they are generally harmless and those breads seldom have half the mass-produced bakery junk in wheat bread. So the real drawback is that they are generally expensive. Frankly, if I want sliced loaf bread, I'll buy Rudi's Spelt or Ancient Grains bread -- comes in around $5 per loaf in my area. They are the one brand most readily available in my area. Spelt works very nearly like wheat flour, but has a nutty taste that you will notice. When I crave biscuits, spelt is the easiest substitute and doesn't trigger the allergy symptoms. I've made tons of biscuits from scratch over my lifetime.