The problematic questions “Is spelt flour gluten free and wheat free?” and “Is spelt bread gluten free ?” are some of the most debated topics when it comes to a gluten free diet. Before answering it, first we have to answer the basic question – “What is spelt flour?” These are important topics for people with coliac disease, gluten intolerance and wheat allergy sufferers. On the market there are a wide range of spelt products – flour, bread, pasta, pizza, pancakes, biscuits, muffins, cookies and more. Unfortunately, they are not gluten free and here we will explain why.
Here we will pay attention to the questions “Is kamut flour gluten free?” and “What is kamut?” too.
Is spelt flour gluten free? What is spelt flour?
Let’s look at the first questions – “What is spelt and what is spelt flour?”.
Spelt / Triticum spelta / is a specie of wheat, also known as dinkel wheat. Spelt is known from ancient times and is called “Pharaoh’s wheat”. During the Iron Age spelt is the main kind of wheat in Switzerland, northern Germany and British Peninsula. Spelled was brought to America at the end of the 19th century. In the 20th century spelt was replaced by the usual wheat.
So, the answer of the questions “Is spelt flour gluten free?” and “Is spelt bread gluten free?” are obvious. Spelt and spelt products (flour. bread, pasta, pancakes, pizza, muffins, etc.) are not gluten free and are unsuitable for people with gluten-related disorders such as celiac disease, gluten intolerance and wheat allergy sufferers.
The same answer applies to questions “Is kamut gluten free?” and “Is kamut flour gluten free?“. Kamut known also as Khorasan wheat is a specie of wheat too. So kamut does contain gluten and it is unsuitable for people with gluten-related disorders such as celiac disease, gluten intolerance and wheat allergy sufferers.
But don’t worry. There are many others gluten free flours and grains that are healthy and are a great part of a gluten free diet. Some of the gluten free flours are quinoa, buckwheat, millet, potato, rice, teff, tapioca, amaranth, and chesnut flour.
