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RE: Lily Learns Spanish Through Food: Pitas
Are you in the US? I've heard that people who struggle with gluten can eat breads made from French flour without problem. Apparently the flour in the US is pretty unnatural, and some people suspect this contributes to the gluten reactions that so many people have these days. I haven't researched it but I'd love to hear what people who do react to gluten experience with different flours.
That would not surprise me at all if it were true. I got some wheat from a local farmer, but he refused to answer if round up was used. Apparently, they spray it on the wheat to speed up the harvesting process. Then we get that chemical on the wheat we eat. Lovely, right?