<<Disclaimer: Verify this information before applying it to your situation.>> Me again. For making one's own bread, check out www.scdiet.org which has several high protein gluten free bread recipes. Re Ezekiel bread (sprouted wheat). Two list members said they eat this bread. I do NOT recommend it. Period. A couple of people said it contained barley malt, but the consensus was that regardless of that, sprouting does not remove gluten. A quote from a list member: I called FOOD FOR LIFE's 800# to check on Ezekiel bread. They said it wasn't technically gluten-free. Apparently, the sprouting process does break down the gluten in such a way that it's more digestible for many people but it doesn't disappear. It's up to individuals to decide for themselves. It doesn't seem to affect me but as I say I seem to be gluten intolerant, not celiac. But I did notice in the ingredients that it has malted barley so that's another problem for many. I suggested they look for a substitute to that for those of us who'd prefer to stay away from malted barley. thanks for provoking the investigation. Here is a quote from a nutritionist: .... what I learned in school ... was that the PROTEIN of the grain contained the "gluten". This means that the grasses (sprouted grain), juices and actual grain of wheat, rye, barley will all contain "gluten" since they also will contain the protein from the grain. I personally react to wheatgrass juices and all sprouts. End of subject. Diane