Of course, you need to check with your health practitioner to see if either of them will work for you. For more information, refer to About Kamut or About Spelt . Gluten occurs naturally in most grains. A segment of the population has problems with gluten digestion, and we offer no products for them. The gluten in kamut and spelt is about the same as regular wheat and rye.
Many bakeries use a cheaper flour and add gluten to make their bread rise better.
We do not need to add any gluten to our products because there is enough naturally present in our high protein grains. We pay extra for the highest quality grains, and do not need to add gluten or any other substance to our breads or bagels.