We don’t usually do this sort of informational post here, because we tend to focus on restaurant reviews, but lately I’ve noticed a trend where spelt is thought to be gluten-free. Unfortunately, spelt is a variety of wheat and contains the same sort of gluten. From the U.S. Food and Drug Administration website:
In the context of celiac disease, the term “gluten” is used to collectively refer to gluten in wheat, and to the proteins in other grains that have been demonstrated to cause harmful health effects in individuals who have celiac disease. These grains are wheat (including different varieties such as spelt and kamut), rye, barley, cross-bred hybrids (e.g., triticale, which is a cross between wheat and rye), and possibly oats.”
