The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

no wheat bread

yeastArt's picture

no wheat bread


I'm trying to "eat for my blood type", which is O. I miss my rye or sourdough toast in the morning. I can't use ww or oats or milk products or vinegar. Anyone know of any bread recipes using other flours? I don't think I can make an all-rye loaf because it wouldn't rise, and the bread bible says spelt has a funny taste. The recipes for essene bread have beans, which are also not allowed except for adzuki beans. Thanks!

helend's picture

Unless you are going to attempt one of the various gluten-free recipes or ready mixes then I would give spelt a chance.  I don't have a bread bible and have no idea what is meant by a "funny" taste but I only use spelt (both wholemeal and white) and feed cakes, pastries and breads to family, friends and colleagues with no adverse comments. (belive me some of my family have NO scruples about saying when something tastes bad!!!)

Spelt tastes of wheat!  Wholemeal spelt is milder and nuttier than wholemeal "ordinary" wheat and is more versatile.  Floydm's honey wholewheat recipe is a major success with wholemeal spelt.

One comment I would make is that I find US recipes for bread and cake are heavy handed with both salt and sugar - I guess Europeans have different taste buds.  I don't think spelt needs vast amounts of either salt or sweetener - I typically use 1 tsp salt and one of sugar in a 2lb wholemeal loaf.

A final happy thought - the gluten in spelt is easily worked so dough typically needs only a few minutes of kneading - if indeed, kneading is your thing!

Give it a go - it can't hurt.  There are some fantastic recipes and advice on this site.

Good luck Helend 


rideold's picture

I make 100% whole spelt loaves for my wife's mother who does not eat wheat either.  I think they turn out great.  Our local Whole Foods produces a spelt loaf while not whole grain is really pretty good.  I find the spelt dough to be more plastic than wheat but with a little trial and error you will make nice loaves.  Farro may also be an option if you can get it.  Do a search here and look for a post about sources for true farro (many places sell spelt and call it farro which it most certainly is not).  Laurel's Bread Book has some information on rice bread using some kind of additive to mimic gluten.  While that's a bit too processed for me you may want to give it a read.  Good luck.

helend's picture

Hi Rideold

can you tell me more about Farro - I have rarely seen references to it except the "its another name for spelt" and have never tried it.

Since me, my Mum and Dad cannot eat wheat we are always on the lookout for tasty alternatives! 

Thanks Helend 

Mini Oven's picture
Mini Oven

ditch the book on eating for blood type. Trust me, you're better off without it. You will be a happier person.

Mini O

BrettW's picture


I haven't read the book on eating for your blood type nor do I know what a type O might be able to eat. I DO know that 100% rye bread is certainly possible and is quite common in Germany, Eastern Europe and Scandinavia.

Not sure what area of the country you live in; if you are willing to purchase bread, then the Pumpernickel from Fenstermacher can be found in many supermarkets and health food stores.

If you want to make 100% rye at home, I can recommend a couple of books:

The Art of Handmade Bread by Dan Lepard
Bread by Jeffrey Hamelman

Both of these authors write in English, and the books contain lots of wheat bread, but contain recipes using rye using sourdough leaveners.

100% rye bread more or less requires a sourdough leaven; luckily, it is easiest to get a sourdough culture going with pure rye flour. It's easily the most vigorous of the starters I maintain.

A loaf I've seen on forums that works is <a href="">here</a>.

If you are feeling brave and can puzzle through with a German dictionary, I can also recommend the German sourdough forum online at

Best of luck with your search for bread you can eat & enjoy.

yeastArt's picture

Thanks for the tips.  I did find an interesting 100% spelt flour recipe using sourdough starter (I fed my starter spelt several times to change it over from unbl white), grape juice and goat cheese!  It has a sharp flavor which I love but probably is not to everyone's taste.  As rideold pointed out, spelt dough does feel more plastic; almost like plastic molding clay, and since i didn't have white grape juice and used the purple, the dough had a greyish cast like clay. the link is

helend's picture

Your spelt loaf from Roman times certainly sounds interesting.  You might try a search on this site for some rather nicer alternatives.  If you don't mind non-sourdough then it is perfectly possible to sub in spelt for any recipe.  Just bear in mind - slightly less water and slightly less kneading.  For sourdough I think jmonkey has been experimenting in this area - stick in a search!