Ancient Grains: Hope for those with Wheat Intolerance?
The vast majority of wheat consumed in the world today is either common wheat (also called bread wheat) or durum wheat (used to make semolina). But these forms are relatively new, historically speaking. Several species of ancient wheat plants are making a bit of a comeback as people become more concerned about their own health and the dwindling diversity of plant crops. These include spelt, einkorn, and emmer wheat varieties, all of which have been cultivated for food from ancient times.
All three of these plants contain gliadin, the part of gluten which is implicated in celiac disease, and as such, they are probably not appropriate for celiac sufferers. That said, there is some evidence that einkorn wheat’s gliadin is chemically different from that of other wheat, and that it is less toxic to celiac sufferers than other varieties.
However, all of these wheat varieties may be of interest to those with wheat intolerance and wheat allergy symptoms. They are genetically very dissimilar to common and durum wheat, and many with wheat intolerance and allergy can tolerate one or more of the ancient varieties quite well. As with any experimentation, care should be taken when introducing new foods into the diet. If wheat intolerance or allergy symptoms have been severe in the past, introducing ancient grains may not be worth the potential health risks at all, but should definitely only be attempted under the guidance of a health professional.
For some with wheat intolerance and wheat allergies, though, einkorn, emmer, and spelt may offer a chance to once again enjoy common baked goods that were previously off limits.
For more information, and to purchase flour from ancient grains, check out the following sites:
Finally, here’s a video from the UK showing how to bake a loaf of bread using spelt flour:
For those in the US, 170 degrees Celsius is 350 degrees Fahrenheit; 190C is 375F.
July 15th, 2010 at 12:26 am
Hi,
To the best of my understanding spelt flour is NOT gluten free and is thus not suitable substitute for wheat for people with gluten intollerance.
Best regards,
Arnor Baldvinsson
July 15th, 2010 at 10:05 am
Hello, and thank you for your comment.
You are correct. As stated in the article, all three ancient grains mentioned contain gliadin, the problematic component of gluten, and are therefore probably not suitable for those with celiac disease, also called gluten intolerance. Some recent research has suggested that the gliadin in einkorn is genetically dissimilar enough to wheat that it is less toxic to celiac sufferers, but there are no calls as yet to medically advocate the use of einkorn in a gluten-free diet.
Many people with wheat intolerance and wheat allergy, which are both separate medical conditions from celiac disease, can tolerate ancient grains quite well. Others can’t. Again, as stated in the article, those whose wheat intolerance or wheat allergy symptoms have been severe in the past should only attempt to introduce ancient grains under the guidance of a health professional, if at all.
As a wheat intolerance (not celiac) sufferer, I am lucky enough to tolerate spelt products in moderation with no symptoms, making them a valuable, if occasional, addition to my diet.
July 27th, 2010 at 11:22 pm
Great blog, I will add this blog to my favorites.