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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?  Are there any medical or
scientific opions on this variety of wheat? Is this similar to the Oats
debate?
--
Deryk Ford