Spelt contains gluten and should not be included in gluten-free diets. Celiac disease sufferers should avoid grains containing gluten, including barley, rye, and durum wheat. Safe grains for those with celiac disease include amaranth, quinoa, and buckwheat. Gluten-free alternative grains are often blended for a familiar texture and taste.
Being a kind of wheat, spelled contains gluten. Therefore, it should not be included in gluten-free diets. Some people with a wheat allergy may be able to eat farro, but those with a gluten intolerance are not. Too often, spelled-containing breads are labeled as safe for celiac disease sufferers, so it’s important to check the spelling of ingredients listed on the label, whether or not the label claims it’s safe or wheat-free.
Celiac disease is a food reaction characterized by an intolerance to dietary gluten. It can trigger inflammation that can damage the small intestine. Gluten is found in grains that come from wheat species. To prevent symptoms, a person with celiac disease should avoid grains that contain gluten.
In addition to spelt, many other grains should be avoided, including barley, rye and durum wheat. These symptom-inducing grains are mostly found in breads and cereals, but they can also be lurking in sauces and dishes that use grain products like flour as a thickener. Generally, the best way for a gluten-intolerant individual to avoid flare-ups is to cook food from scratch at home.
For those with celiac disease, the modified gluten-free diet is serious business. Products that accidentally consume gluten, such as barley, rye and spelled, can cause abdominal discomfort to those affected which could cause irreparable tissue damage. When cooking food for gluten intolerant diners, it is important to also avoid the possibility of contaminating the food with products containing wheat.
People who are highly sensitive to gluten sometimes need to take extra steps to avoid contamination, such as ensuring that gluten-free flour comes from a wheat-free facility and that all foods cooked in the kitchen are wheat-free. A wheat allergy is different from gluten intolerance and can mean that allergy sufferers may eat certain types of wheat. People with celiac disease can never eat cereals containing gluten.
Although spelled is not suitable for people on a gluten-free diet, many other grains are safe for people with celiac disease. Truly celiac and gluten-free grains often used to make bread include amaranth, quinoa and buckwheat. Other common grains that are safe for people sensitive to gluten include rice, corn and teff. Because each grain has different properties when cooked, gluten-free alternative grains are often blended in when substituted for wheat flour. While quinoa does well in producing a familiar wheat bread-like texture, it can have an undesirable flavor that can be tempered by adding amaranth, rice, or buckwheat flour to the mix.
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