A couple of years ago my family spent 3 weeks in Ireland. We ate a lot of bread there. Our favorite was their gluten free whole grain spelt bread. We traveled all over the island and they sold it in every grocery store where we shopped. It was tender, high-rising, and had a decent fiber content from the flour. Something I do not think these breads have. Do you think they use a similar method. We much prefer the taste and consistancy of spelt to that of rice flour in our house. It was great bread, I would love to make it again, I never thought to ask you guys about it. Thank you. Hi Blair - Unfortunately, spelt is wheat - just a different strain. It's absolutely chock full of gluten, so it's not a GF bread... People used to think that the gluten in spelt was more digestible than that in wheat, but long-term data has shown it's just as harmful to celiacs as regular wheat; it just takes longer for the effects to be felt. Sorry I can't help you here- PJH

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