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[log in to unmask] (Deryk Ford) asked:
 
>There was an article by Paul Heiney in the Times (UK Newspaper) on
>Saturday 21st September on this very old variety of wheat which goes
>back in the UK to Roman times.  The flour is very high in protein
>vitamins and minerals and the finished bread does contain gluten which
>the growers say can be eaten by people normally intollerant to gluten.
>Does anybody have experience of this flour?
 
The listowners have never heard of any variety of wheat which is safe for
Celiacs.  From the title of your email, you appear to be referring to Spelt,
which is definitely toxic to Celiacs.
 
Bill Elkus
Los Angeles