Spelt Flour

Spelt flour is low in gluten, but isnt gluten free. It is made from an ancient form of wheat, before many of the modern techniques of crop maximisation were developed. Because it is low in gluten, many people who test positive for allergies to ordinary wheat, find that they can tolerate spelt. The one downside with spelt is that it has less elasticity than ordinary wheatflour (due to the low gluten). The best way to get around this is to use xanthan gum - available in health food shops - which adds back elasticity to the dough.