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Due to the similarity of spelt and wheat it would be prudent if a bakery
is manufacturing gluten free products that these should be separated from
spelt also. it seems to me that the resurgence of spelt is a marketing
triumph rather any advancement in food science. joe murray

On Sun, 4 Dec 1994, Tanya Heikkinen wrote:

> And since someone else was wondering, I am not a celiac, nor do I have
> any diagnosed food allergies.  I am a baker, and am interested in
> providing alternative products to those of our customers who need them,
> and those who simply enjoy a change of pace.  I originally wanted to
> start producing gluten-free products for our bakery, but after reading
> many posts here, I have decided that the best way to go gluten-free would
> be to have two kitchens - there is simply too much opportunity for
> gluten-contamination the way we are set up now.  Many celiacs seem to be
> *extremely* sensitive, and I wouldn't want to put those people at risk.