— Toni Crawford

Trying to avoid gluten, um, spelt, if I recall, does have some gluten in it. It's, um, um, again, if I recall correctly, it's, it's a, a fairly close cousin to wheat, so I don't know. Um, uh, yeah, I don't know how the gluten, uh, that that particular protein amount, you know, would compare to different types of wheat and, and wheat flour. Um, you can probably look that up, um, you know, on the interwebs. And, um, uh, so if you, if you wanna avoid gluten, then just go for a, uh, a gluten-free blend. And this is gonna depend, or, or other gluten-free flour, and it all depends on what you're making. Um, if you want something to mimic the gluten in wheat flour, such as when baking, then I recommend using a gluten-free flour blend that's already established, like maybe under the Bob's Red Mill bla, uh, brand, because all that's been tested in their kitchens to do certain things, to, to make a pizza crust or to make a quick bread, or to make a yeast bread. Um, you know, so, you know, you don't have to spend hours and hours, um, you know, recreating, um, the, the gluten-free flour wheel, pardon me. Um, yeah, otherwise, uh, if you're talking about singular types of flour, uh, there are many, many to choose from any of these other grains, you know, like, uh, quinoa, uh, it could be chickpeas and chickpea flour. Um, and all of these are, are gluten free, and, um, they are available at stores, or you can, you can grind your own. Um, if you just want a single ingredient additive, uh, or addition, you know, to something that you're making like a, a pancake, you know, in the morning for breakfast.