<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Listmembers:
One member asked what spelt was in connection with celiac disease.
>From a book called "Against the Grain" by Jax Peters Lowell, "Spelt is a
split piece of wood and the British past tense of the word spell.
According to Webster's New Collegiate Dictionary, it is also a form of
wheat called Triticum spelta, with lax spikes and spikelets containing
two light red kernels.  Wheat by any other name is just as dangerous."
Bette Hagman, "More from the Gluten-Free Gourmet" adds to this. She
explains under the title 'More Hidden Glutens': "Other grains that
celiacs should avoid are bulgar (wheat that has been boiled, dried, and
cracked), spelt (sometimes called German wheat, it is closely related to
other wheats), semolina (the wheat from which much pasta is made), durum
flour (another name for a hard wheat flour) and couscous (a wheat-based
semolina)."   So beware of all these other names for wheat.
Also, some low-gluten communion hosts are made of spelt, claiming them
to be gluten-free. In the US, spelt is not an allowed grain for the
celiac.
Cindy - (Celiac Support Group)