April 3, 2018 - 1:08am
Spelt/dinkel/grand epeautre
I have been trying to find a way to not be rude to gluten intolerant people , and i often fail .
I have baked at minimum of , 3,000 kilos of Spelt since 2012 . I attribute a woman form the 12 century for Spelt's continued existence I believe she saved Spelt from extinction . Her name is Dr. Hildegard of Bingen. The gluten in Spelt has a short life , within several hours.
Trying to explain to clients that the doctor's and nutritionist's that advocate spelt having gluten are people that actually do not know. . At least with my experience with Spelt .
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Spelt is a species of wheat. Like other wheat species (emmer, ferro, einkorn, durum, and modern bread wheat), spelt contains gluten. It's gluten is somewhat different in composition (higher ratio of gliadin to glutenin) and more soluble than the gluten in modern wheat but it is still gluten.
Or have I misunderstood your point?
Paul
You kinda of make my point exactly . through my experience with Spelt , i know why Hildegard said it was the best.
I am trying to find a way to explain to people without being rude , about gluten and the fantasy they carry with it.
We are all grownups here. Please just state what you are trying to say. Thanks!
4 days a week , i have people ask me if i have gluten free bread and i say i have Spelt ,
1. they walk away
2. they say it has gluten , i say it lives only a few hours and they walk away
3. they say they are intolerant , i say their doctor does not know , doctors are treating the symptom. they walk away
4. they say they are intolerant , i say Hildegard says it is the best grain , their stomach enzymes are out of balance and Spelt is the only one water soluble ., they walk away .
5. they say is your chestnut bread pure , i say it would be to expensive , be like a brick , and would not be bread.. they walk away
6. They say they are intolerant , i say that oriental people do not eat gluten free bread , why do you ? , they walk away
7, they ask for gluten free bread , and i say there is no such thing . , they walk away
if they are set on believing that gluten is harmful to them. Books like Wheat Bellies also promotes this belief.
So the best you can do is make the best bread you can and let this bread sell itself. If you do have people who are interested, then you can tell them that some people can tolerate Spelt or other ancient grains and invite them to try these.
I have a friend who can tolerate Einkorn but no other grains. I have another friend that nothing works for her so you just have to go with the flow and stop beating your head against the wall.
people with celiac disease can be harmed by gluten... my cousin had a HORRIBLE reaction when trying a supposed gluten-friendlier bread that included agonizing pain for days (we're talking burst appendix level pain) followed by a part of his terribly inflamed intestines actually growing together requiring surgery. luckily for me, while i'm allergic to a modern wheat, i'm not gluten intolerant. i can eat spelt and rye all day long.
and yes, there's a gluten-free fad right now which a lot of people stick to like mad, so they wouldn't buy your bread no matter what you tell them. why not make a loaf of gluten-free bread if you're seeing enough potential customers walk away because you don't have it?