Reply To: Frum and Gluten Free (Egg Free?)

yankdownunder – thank you for the info on the flax seed oils. You are so right, it adds so much nutrients and texture, alleviating the dependancies on eggs.

I agree with anon, though, about the spelt. It does have gluten, which is seen by the way it rises when yeast is added. However, it is a fragile gluten, which is why care must be taken when kneading it or else it becomes crumbly. The fact that it is so fragile means that for some, this is enough to make it tolerable and digestable.