Comments on: Kate’s 100% Whole Wheat Bread

By: Kate

Kate — Mon, 09 May 2011 19:07:32 +0000

Hi Sheila! Glad you like the bread. I’ve never used spelt–only read about it. It’s something I’d like to try sometime.

By: sheila.wiebe88@gmail.com

sheila.wiebe88@gmail.com — Mon, 09 May 2011 18:48:47 +0000

Kate, I have made this recipe a number of times now and I really do love it. The bread is awesome every time. Thank you for posting it. I am wondering have you tried using spelt? Wondering if you bake with it at all and how you adjust your recipes.

By: Kate

Kate — Sun, 06 Dec 2009 16:05:55 +0000

I’ve wondered if sprouted wheat could be tolerated by gluten-allergic individuals since it possesses so many other health benefits.

By: Emily

Emily — Thu, 03 Dec 2009 23:16:12 +0000

I have heard that if you sprout your wheat and then dry it and grind it to make your bread it does not cause the same problems as regular wheat. I asked my mom, who also has celiac, about it and she said the only thing she can think of that would make a difference is that when wheat is sprouted it creates an enzyme that helps the digestion of the wheat.

By: Kate

Kate — Tue, 17 Nov 2009 17:18:07 +0000

My cousin’s husband is allergic to gluten. She grinds rice into flour and makes bread that way. She says it’s much cheaper than buying the rice flour bread at the health food store.

By: L.A. DeVaul

L.A. DeVaul — Tue, 17 Nov 2009 17:12:39 +0000

That sounds so good. I love making bread, it is very relaxing. But now I a gluten free, so that means I can just look at food and wish I could eat it.