Another flour which may be very useful to those whose choices are limited by food allergies is made from "spelt." It makes a very good substitute for wheat. Spelt's cooking properties are very similar to wheat. It can almost be interchanged in a recipe for wheat. Its products are about as light & tasty as those made from wheat. Note that spelt contains gluten.<br><br>Spelt, & wheat-free bread made with it are available through health food stores, although they may need to specially order it. For those who are not allergic to wheat, it is probably not worth the effort to get it. For those allergic to wheat, food, especially bread, gets a lot better with spelt. <br><br>That's been our experience. YMMV.<br><br>John