Is Einkorn Gluten Free?

If you’re asking yourself whether Einkorn contains gluten, the answer is “Yes, it absolutely does!”…but I have a secret to tell you.  And I should probably disclose that this is not something your “everyday family doctor” is going to tell you.  Here’s the secret: not all wheat gluten is created equal.


Tasty Pancakes with Blueberry Syrup

I like to explain by comparing sucanat and aspartame sweeteners.   Imagine pouring a perfectly sweetened blueberry syrup over your hot-off-the-stove pancakes for your morning breakfast.  If that syrup is made from natural sucanat sweetener or aspartame, it’s going to taste great either way.  However, inside your body, the aspartame is killing brain cells while the sucanat is an unmodified substance that most people’s body can process naturally, without any damage to the body.

Einkorn has an entirely different genetic makeup than modern wheat.  Modern wheats have been hybridized through years and years and millions and millions of $$$ in research.  The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. and many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.

I’m not saying I have all the answers…that’s why I have this website and it’s why I am researching the history and nutritional properties of Einkorn.

Einkorn differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:

  • Most modern wheat is a hybrid of many different grains and grasses.
  • Einkorn has a 14 chromosomes , whereas modern wheat has a 42 chromosomes which changes the gluten structure
  • Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.

Is it any wonder that so many people today are plagued with allergies and even extreme sickness as a result of eating modern wheat?

Anyway, getting back to the original question of whether Einkorn flour contains gluten.  Most people ask this question because they would like to start eating bread again.  I hope my answer gives you some hope.

Additionally, I have met some doctors who are working with suffers of celiac and gluten intolerance to see if they can safely eat specific, tested sources of Einkorn.  These patients are going through a healing regimen first to get to this point and the initial results are very promising.

Stay tuned…I think we’re on to something here.

67 thoughts on “Is Einkorn Gluten Free?

  1. John D.

    I’ve often wondered why so many people are getting sick from wheat these days. This is the best answer I’ve heard.

    1. Stan Ness

      Thanks for your post. Over-hybridization is just one of the theories out there, but the others are more controversial. But yes, it does seem to fit: The desire for more profits leads to development of varieties that focus on yield and plant disease. I’ve never heard of a strain being developed that focuses on better nutrition.

      1. Erick Smith

        As an organic grower, I am always looking for new varieties that seem to have promise for both taste and health. You might be interested to know that the University of Idaho has recently developed two varieties of barley that are particularly high in beta-gluten, the component most related to heart health. This was an intentional part of their breeding program, but is also the exception to the rule. However, I entirely agree with you that almost all university-based and industry-based plant breeding programs have focused on yield almost exclusively. And we do know that both taste and nutritional content have suffered as a result.

  2. Eli Rogosa

    As an einkorn researcher and artisan baker, it is exciting to see more interest in the US. Einkorn is an important alternative to over-bred modern wheats. It is delicious and safe for most gluten sensitivities. I collected many populations of einkorn in the Fertile Crescent and Europe, and offer einkorn flatbreads and flour for sale. We welcome cooperation to bring this ancient grains to American consumers seeking a high nutrition delicous alternative grain.

    1. Karen Brown

      Just wondering if you know if Einkorn flour or grain can be purchased in Canada. I live in BC on Vancouver Island.

      Thank you,

      1. Fay Harris

        You can buy organic einkorn flour from Daybreak Mill, southeast of Estevan,SK. I live only a few miles away. You can order from their website (, I believe, or give them a phone call. They ship everywhere. If you have a problem with gluten, though, you should talk to Nicole, the owner, because the einkorn flour would probably be milled using the same equipment as is used for wheat and other grains.

    2. Verna

      I have just recently been researching wheat and how it’s been genetically modified. If I wanted to buy the einkorn flour or wheat, how would I know if it is the same grain as it was thousands of years ago. I’m wondering, if the grain has been changed through the last say 50 years, how do we know the one selling as the original einkorn is actually the same one?

  3. John Schneider

    We have just received a small package of einkorn seeds that we will be growing in test plots this coming season. We are a certified organic farm that specializes in heritage grains and Einkorn is on our list of target grains to produce in commercial quantities.

  4. Eli Rogosa

    For the past ten years, I have been collected einkorn in the Golan Heights near Syria, France, Hungary, Germany and more. Am baking delicious einkorn products now. Be great to share the grains, breads and flours. It is important that celiacs have access to this food. Do you also offer einkorn? I welcome cooperation and exchange.
    Eli Rogosa

  5. Erick Smith

    Even though I agree almost entirely with the Stan’s post and plan to try growing some einkorn this coming year, there is one part of this post that is factually wrong and is misleading. There are no current varieties on the market that are genetically modified. Modern wheat varieties are grown from traditional wheat breeding programs. Although Monsanto has applied to market genetically modified wheat, that application has been denied, at least for now. We don’t know what will happen in the next round, but because wheat is so closely related to other grains and to grasses, there is good reason to believe that regulators will not allow this in the near term at least.
    There is enough confusion about genetic modification in the popular press. We should all be careful not to contribute to this confusion.

    1. Stan Ness

      Good point with being careful on how we choose our words to avoid confusion. Gene-splicing = artificial genetic modification or genetic engineering, while hybridization = natural genetic modification. But most people associate the use of the term “Genetically Modified” to mean gene-splicing. Would you agree? I’ll change the wording of the post to better follow common vernacular.
      And, thanks for the info on Monsanto. I had thought about mentioning it, but decided to try to work it into a later post. Please keep us updated on that issue. Do you have your seed for planting Einkorn yet?

    2. Gabrielle Yensen

      Have you read the book by the cardiologist Davis “The Wheat Belly”. In it he seems to contradict your argument.

    3. Stephanie

      Thanks for the clarification; I also believe that gmo produced crops, the overwhelming amount of pesticides, etc. and the hybridized grains create a toxic mess for the body that is yet to be sorted out. I’m trying einkorn wheat and will get back to you.

    4. David

      Einkorn Wheat has been modified over 2500 times! Do your homework, my friend. Please research: Wheat belly, by Dr. William Davis. I think you will be better informed about GM wheat from this, plus many other publications.

  6. Tom


    For wheat to go from 14 chromosones to 42 chromosones whether you exploit a natural hybridization processes or a laboratory one the result is the same. The resultant wheat has been gentically modified.

    To believe all natural hybridization is good because it is natural is like saying all natural hemlock is good because it is natural.

    The end result is the same whether you get there quickly or slowly.

  7. Crystal

    I have searched for hours, looking for seed. Where do I buy Einkorn seed. I found one site for saving heritage seed, but Einkorn was not available to buy. Are there any sites that offer the seed? I also found one in Canada, but the site did not offer me to order outside of Canada.

  8. Trace


    I have an organic homestead and remain unclear on this: Please explain the possiblility that hybridized types of wheat (or corn, etc.) growing within pollinating distance from an ancient wheat crop (Einkorn), may cross the Einkorn and render it changed.

    I have also wondered if the sterile corn plants were to cross pollinate a conventional corn crop–would the conventional crop seed be sterile?

    My search today is a result of the Wheat Belly book (Davis) and his assertion on Fox today that wheat has evolved for the worse.

    1. Stan Ness

      Hi Trace,

      Sorry I’ve been putting off trying to address your question since the answer is not a simple one. Wheat, Corn (Maize), Einkorn and all true grains are types of grasses. So, they all rely on the wind for pollination and it really depends on the variety of grass as to how susceptible it is to (1) cross-pollination and then (2) successful hybridization. First, a Colorado State Ag study showed that the maximum cross-pollination rate at 200 ft. for one set of wheat varieties, was 1 in 10,000. Wheat pollen only remains viable for a short time, I think a few hours depending on the weather, so timing would also play into this. In order for a cross-pollination event to result in a successful (fertile) seed being developed, the genome types would need to be compatible. Generally, a hexaploid (6 sets of chromosomes) like common (or GMO) wheat will not successfully fertilize a diploid (2 sets of chromosomes) like Einkorn. The chances of this occurring naturally are pretty slim, plant breeder have to work at making new varieties of wheat or other grains. The exception to that may be corn (maize), since the pollen is produced at the top of very large stalks and in much greater amounts. Well, that’s my take on the topic, if anyone else has better information, please chime in.

  9. Tindi Gondan

    Jovial’s Einkorn pasta products are the best tasting and most nutritious wheat I’ve ever found and tasted. My 6 year-old’s skin (eczema) doesn’t react to Einkorn wheat like with the modern wheat varieties of today. I order the pasta by the case and am looking into ordering the flour so that I make my favorite recipes again.

    Thank you Jovial!! We love you!!


  10. Cat

    After years of escalating misery I finally found instant relief by eliminating gluten from my diet. All my symptoms disappeared and life was good…but back then there were little choices available and what was out there gluten-free was tasteless and not worth the ridiculous price so I began experimenting on my own. I got very good at utilizing non-gluten grains/seeds and made very tasty bread and pasta for those times I just had to have some.
    I researched just as you did and came to the same conclusions. I decided to venture out on a limb and experiment with old variety wheat grains using myself as a Guinea Pig. I discovered that, in moderation anyway since I have been very conservative, I can eat Spelt, Kamut and Einkorn without any of my gluten-induced symptoms. It has opened up a whole new world!  Thankfully the choices are getting better now that people are starting to see that a LOT of us are having issues with gluten. Now if I can just find a reliable source for Einkorn (that’s my new favorite!)
    I am glad I found your page…keep up the good work.

  11. sarah

    Hi Stan my son and husband are intollerant to cultivated wheat, my son gets really ill when having things containing modern wheat flour, he is not intollerant to gluten but to cultivated wheat, would this be a good flour in your opinion to try? I want to make him some bread but he is also intollerant to yeast do you know of any other raising agents that work that I could use in conjunction with the einkorn flour to make bread, thankyou sarah

  12. Kate

    Ok, so just how do more chromosomes change gluten? I’d like to hear this. And more people today are getting sick from everything. It’s not gluten, it’s people. Auto immune diseases are WAY up with everything so gluten is not the culprit.

    So much wrong thinking going on out there it’s no wonder we are falling behind the rest of the world. Too many guillable, non-thinkers.

    1. Russ

      Kate asks, “Ok, so just how do more chromosomes change gluten?”

      I don’t pretend to be a biologist or geneticist, but if I recall correctly from my college genetics and biology courses, chromosomes (via DNA/RNA transcription) code for every protein that an organism produces. The hybridization process (via polyploidy) almost always multiplies the number of chromosomes, introducing new genes from new sources with the potential to alter everything about the plant–from the quality and quantity of its proteins to its observed height and yield.

      Kate concludes: “Too many guillable [sic], non-thinkers.”

      Kate, your comments might gain more traction with readers if you eliminate the spelling errors in the sentence(s) wherein you accuse others of being “non-thinkers.”

    2. Rob Williams

      I would love for you to provide me some proof that gluten is not the culprit. No one in my family has ever had a gluten intolerance and now my son and daughter do. Nothing else makes them sick. I would love to provide you information on how chromosomes can affect things. Take for example downs syndrome. One extra chromosome and the person is magically mentally retarded. I wish you would think about what you are typing before sharing with us. Thanks

      1. shhhhh

        Look up Wheat Belly on the internet or buy the book and read it.

        Its a thingy called Gliadin and it rips your insides out. The wheat that has completely taken over the market right now comes from … The Rockefeller Foundation … so how can it be beneficial to us?

    3. Andi

      Read Wheat Belly by William Davis, MD. He explains your question in a succinct way. He also explains why people are getting a myriad of diseases/health problems. It has been very eye opening!

    4. The other Kate

      I also used to be one of those people that thought (arrogantly) that outside of celiac patients, the whole gluten free thing was a farce. Admittedly, there ARE many people out there that are jumping on the GF bandwagon for no verifiable reason other than they think it’s “cool” – without having any real understanding of what gluten is. It’s like a naive college student that gloms on to a cause without having done the research.
      However, I have autoimmune diseases and finally decided to try cutting gluten. Almost immediately I felt better.
      It didn’t change the fact that I have a broken immune system or a faulty immune response. It did, however, change my level of pain, the location of pain in specific joints, and (and this is the scientifically verifiable part) my labs that showed my inflammation was abnormally low for someone with rheumatoid arthritis and Sjogren’s. Removing gluten was the ONLY thing I’d changed.
      Can I have gluten? Yes. Does my body respond to it negatively? Yep – almost exactly 20 minutes after ingesting it I, and quite possibly the people in my vicinity, know it.
      If you don’t have a negative reaction to it, be thankful. But please don’t insult the rest of the population that has a genuine physical response to it. You never realize how right everything goes with your body until something goes terribly awry.

  13. Kate

    Ok, so just how do more chromosomes change gluten? Isn’t gluten just gluten and has a particular biochemical structure? Do you know how chromosomes work at all? I’d like to hear this. And more people today are getting sick from everything. It’s not gluten, it’s people. Auto immune diseases are WAY up with everything so gluten is not the culprit.

    So much wrong thinking going on out there it’s no wonder we are falling behind the rest of the world. Too many guillable, non-thinkers.

    1. Mitch

      I know this is a bit dated, but felt the need to correct what I think is a common misconception. People have the same kinds of confusions about sugar and fiber as well.

      No, gluten is not “just gluten”. You incorrectly infer that there is merely one molecular configuration of one chemical, “a” protein called gluten. It just isn’t so.

      Gluten is a catch-all term referring to a family of proteins and sometimes the cohort of associated enzymes and other chemical constituents. The two most important components are the gliadins and the glutenins, the balances of which, and the exact electromechanical configurations of which, like the rest of the cohort depend upon what the genes code for.

      Different genes give different proteins in differing relative abundances, which are then modified by different chemcal pathways arising from the different enzymes.

  14. zach hull

    Fascinating trail of articles that ties together the introduction of a super high gluten wheat (dwarf wheat) in 1979 that IMMEDIATELY precedes the dramatic rise of obesity in the US. Fascinating and scary.
    1. Normal Borlaug wins the Nobel Prize for “inventing” dwarf wheat with twice the gluten chromosomes

    2. How Borlaug wheat compares to the “old” 14 chromosome Einkron wheat:
    In contrast with more modern forms of wheat, evidence suggests the gliadin protein of einkorn may not be as toxic to sufferers of coeliac disease. Einkorn wheat does contain gluten, but is different from most wheats in that it contains only 14 chromosomes as opposed to 28 in emmer or 42 in modern wheats. This alters the gluten structure which may be why it does not affect those with gluten intolerance as much as other wheats

    3. Oops! Why Borlaug’s wheat is BAD:
    The old fourteen chromosome containing Einkorn wheat codes for the small number of gluten proteins and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.

    4. Borlaug’s wheat is introduced to the US:
    By late 1979, 147 semi-dwarf varieties of wheat and 6 of rice had been
    released. Many of these included varieties developed in the international
    centers in their ancestry. Semi-dwarf wheat was planted on about 22 percent of
    the U.S. wheat area in 1974 and roughly 29 percent in 1979. Semi-dwarf
    rice varieties represented about 9 percent of the U.S. rice area in 1979. The
    semi-dwarfs have represented an evolutionary rather than revolutionary change.
    Their use is likely to expand.

    5. ONE year later Obesity rates start to skyrocket:
    From 1980 to 2008, the prevalence of obesity in children aged 6 to 11 years tripled from 6.5% to 19.6%. The prevalence of obesity in teenagers more than tripled from 5% to 18.1% in the same time frame. Obesity rates have increased for all population groups in the United States over the last several decades.[12] Between 1986 and 2000, the prevalence of severe obesity (BMI ≥ 40 kg/m2) quadrupled from one in two hundred Americans to one in fifty. Extreme obesity (BMI ≥ 50 kg/m2) in adults increased by a factor of five, from one in two thousand to one in four hundred. There have been similar increases seen in children and adolescents, with the prevalence of overweight in pediatric age groups nearly tripling over the same period. Approximately nine million children over six years of age are considered obese. Several recent studies have shown that the rise in obesity in the US is slowing, possibly explained by saturation of health-oriented media or a biological limit on obesity.[13]
    CDC info map here (scroll down and watch the map change, starts in 1985, 6 years after the introduction of Borlaug’s wheat):

    6. This mutant wheat (now 42 chromosomes) accounts for 99% (no pun intended) of the wheat grown worldwide.


    1. Crystal Haidl

      Zack, thanks for piecing together that trail. An interesting parallel is the formation of the International Wheat Gluten Association (IWGA) in 1979 . It seems we have them to thank for our globally glutenized world.
      In their own words–
      > Since the International Wheat Gluten Association was chartered in 1979 by ten companies that manufactured wheat gluten in Australia, Canada and the United States, the Association has grown to its present size with members on four continents — Australia, Europe, North America and South America. Currently, the members of the Association represent approximately 90% of all world-wide wheat gluten production. One of the Association’s primary objectives is to help food technologists identify those areas where wheat gluten can play an important role in new protein-based product development. Today’s consumers require products with excellent appearance, flavor, nutrition and price-value.
      As a natural food, the increasing awareness of the unique functional properties of wheat gluten coupled with the growing use of all vegetable proteins augurs well for significant market growth in the years ahead. <
      The rest of the site openly details all the industries gluten can be applied to . There is one outside link for Celiac disease. Otherwise, no comment on gluten risks.

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    1. Rob Williams

      The reviews are mixed with celiacs. I have found information both ways on multiple websites. If you find something credible please share as my neice has celiacs. Thanks

      1. admin Post author

        There has not been enough research to warrant eating einkorn if you have celiacs. I will certainly share more info if I hear about it.

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  18. Donna

    I believe that you should be a little more clear with your answer. Is Einkorn wheat gluten free? No it is not. PLEASE be clear on this as people with Celiac disease depend on this kind of information! Eating Einkorn wheat is going to cause me to get very ill due to Celiac disease. IT IS NOT GLUTEN FREE!!!!

  19. Rachel Frazier

    It sounds like Einkorn could be a great source of nutrition for non-celiacs, but despite the good intentions of this article, the misinformation is very dangerous to those living with celiac sprue like me. Celiacs cannot tolerate the gliadin that exists in gluten – and which exists in Einkorn gluten as well. It has nothing to do with the chromosomes. If I were to eat Einkorn wheat, like any wheat, it would mean that when the gluten enters my system, the white blood cells in my small intestines attack it so vigorously that they destroy the villi. Without the villi, my body fails to absorb nutrients while also failing to filter out toxins. This considered, I do hope that the authors of the article will correct the misinformation before recently-diagnosed celiacs who are still learning about the diet fall ill.

  20. Paula Rettle

    I just received Einkorn flour, cookies & pasta in the mail from Jovial Foods. I have developed a wheat intolerance. I noticed I had constant bloat and so didn’t eat wheat for a few weeks and then decided to try some spaghetti someone made at my work. I had an immediate asthma reaction, blotches all over my neck so cut out wheat altogether. That was about two years ago and started researching Einkorn, so decided to finally order some. I read where a local farm has grown heritage wheat as an experiment and have read about turkey red heritage wheat. I would like to know more information about this type of wheat. For now, I am pleased with the results using Einkorn. The first thing I made was pancakes and no headache, no congestion, no immediate bloating. I can’t wait to try bread next. Gluten free products just don’t taste the same at all. Dr. Schar is my favorite, but the breads are awful! Also, since most all gluten free products use rice flour, the carbs and calories are so high!

  21. liz

    I just stumbled upon your blog because a friend baked an Einkorn bread and I googled because I have never heard of it. You’ve sold me on this one. Your explanation is simple, straightforward and clear. Thanks so much for making me understand. Kind regards!

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  23. Elizabeth

    I am celiac and recently traveled to France and Belgium. I attempted to eat a little of their delicious breads and had no problems. I continued to eat bread products daily with no problems at all. In the USA, if I eat anything with wheat I have an immediate reaction. I wonder if my lack of a reaction in France and Belgium could be due to their possible use of Einkorn wheat.

    1. Rachelle

      I’d like to know more about this, too. I’m am not diagnosed celiac but am allergic to gluten but just returned from England, France, Belgium, and the Netherlands. I just couldn’t help myself with the croissants, but I expected my usual instant stuffiness and difficulty breathing. BUT I had no reaction. So of course I ate more: croissants, bread, Belgian waffles, etc. No stuffiness or difficulty breathing. That’s why I’ve been searching the web since I got back and why I’m on this site.

      It sounds from my other reading that Einkorn is only grown in limited areas and is not high yielding. So it seems unlikely to me that all of the bread products I ate were made with this costly kind of wheat. What else is different about European wheat?

  24. Wayne Morrow

    I went off wheat 15 years ago. Up to that time I would get really bad head colds about 3 times a year, had trouble clearing my ears when flying, and was addicted to wheat goodies pretty much as Wheat Belly describes it. Since stopping wheat I haven’t been sick a day, I lost 20 pounds, my blood chemistry looks great (probably from eliminating refined sugar), and all the other symptoms disappeared. I did get sick once and the metal spaciness returned until I found out I was eating granola with wheat germ. I stopped and the symptoms when away.

    Last week I tried sprouted Einkorn wheat. So far no reaction. Maybe this is it. This is not a gluten sensitivity. It’s just wheat. I’m trying a second batch today and my fingers are crossed.

    1. Evelyn Jepson

      has anyone gotten themselves a flour mill?…and grind your own flour?….KitchenAid has a good one you can run off your KitchenAid Stand Mixer….
      Just don’t think that you can run it for more than 20 minutes, as you might wear out the motor on your KitchenAid Stand Mixer…after 20 mins. let it rest 20 mins., before continuing…I bought one early this year, and after my birthday in September am going to try making my own flour for breadmaking…I am diabetic and have to watch my carb and sugar intakes.

  25. James Tolano

    Yeah, as a bread enthusiast who makes bread at home, I came here to find out more about einkorn flour because I read that it contains more minerals than modern flour because of the modifications made to dwarf wheat.
    But, you had to ruin everything with the “aspartame is killing brain cells” nonsense. I mean, seriously, do you even science? There’s no evidence to back up that nonsense claim and all you’re doing is pandering to the part of your clientele that swallows the pseudo-science BS whole. I don’t – I actually care about science and I care about facts.
    The fact is that when digested, aspartame breaks down into three compounds, two of which occur naturally in the body and a third that gets metabolized perfectly naturally and is not harmful to humans – and the amount you get from aspartame sweetened drinks is miniscule, in fact you get more of it by drinking natural fruit juice. That said, none of the quantities are large enough to be toxic.

    1. Bruce Alvarez

      Aspartame may or may not kill brain cells, I have no idea. But I DO know that for some people, my daughter and me included, it causes an INSTANT migraine.

      1. Sophy

        Same here! -Right along with MSG, corn syrup, and other “pseudo foods”. I haven’t figured out all the science yet, but I don’t have a problem figuring out when something makes me sick! If it makes me sick, I’m not going to wait for all the scientific data to explain the “whys and wherefores”. I’m going to pay attention to my body’s signals and avoid it, while I continue searching. Eventually, the data comes out.
        I have gotten some rather amazing explanations from Dr. D’adamo’s website on blood types. I decided to give the blood type diet a try, and my low blood sugar problems have almost completely disappeared and I’m finally beginning to lose weight. It appears at least for my blood type, that wheat gluten was a big problem. I would love to try the Einkorn flour, since I miss whole wheat bread.

  26. Michael B

    I can’t wait for the dbl-blinded, placebo-controlled study to begin, which may begin to sort out the fact from the fiction on this. Everyone is waiting for the definitive answer. It would have HUGE implications to our public health policy for years to come.

  27. Dawn

    My family has been gluten free for several years – we are not celiac, just gluten intolerant.
    However, I ran across some bloggers using Einkhorn and so I read everything I could find on it.I started cooking with Einkhorn two months ago- I do use a starter, and make sourdough bread, pizza, cookies, biscuits, etc. The flavor of this wheat is fantastic, and it has not caused ill effects like regular wheat. My adult son was very skeptical, but he has had no problems with Einkhorn, either.
    Another piece of info I found is that the U.S. routinely sprays its wheat with Roundup before harvesting, because it makes it easier on the machines harvesting it!! Also barley and several other crops. The pesticides in our foods are not helping any, either.

  28. Lynn Cornell

    Not sure what the evidence is for “extreme sickness as a result of eating modern wheat” in the general population. Gluten-free is a fad diet for those who do not have celiac disease.

  29. Ross Chapman

    Dawn have you tried Spelt Flour its much the same gluten intolarnt ppl can have this flour it makes a very nice loaf has a nutty flavor to it


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