The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Allergy baker-Zojirushi Spelt Search

Psalm40's picture

Allergy baker-Zojirushi Spelt Search


I'm a mother of 3, homeschooling and milling flour to make our bread. I just got a Zojirushi bread maker and am very happy about it. Our one child has many food allergies so I have to make her bread either gluten free or with spelt. I'm searching the Internet tonight for a spelt recipe that doesn't call for eggs, milk or added gluten for my new Zoji, hoping to avoid a lot of trial and error :).

Happy New Year!


edh's picture

Hi Psalm40,

I don't have any experience with bread machines, but I've been having a lot of fun with spelt recently. If you have a whole wheat recipe that fits the bill otherwise, I'd just try replacing the wheat with spelt. You'll have to reduce the water a little bit, as spelt doesn't take it up in the same way that wheat does, but otherwise they seem to be pretty interchangeable.

Again, I don't know about converting it for a machine, but JMonkey's whole wheat sandwich loaf works great with spelt.

Have you tried kamut as well? It's very tasty, though I find it's better used almost like a pastry flour, mixed with spelt or wheat, or alone for cookies and quick breads etc. I believe it has a gluten structure more like spelt, and is therefore more tolerable for those with food sensitivities/allergies.



Jolly's picture

Upon learning more about food allergies I decided to buy a cookbook called Nourishing Traditions by Sally Fallon. The book was very informative in helping me learn how to cook and bake with various grains.

Are ancestorsate ate whole grains, they did not consume them as presented in our our modern cookbooks in the form of quick-rise breads. Our asncestors, soaked or fermented their grains before making them into porrridge, breads, cakes and casseroles.

Why did they soak their grains?

All grains even spelt will contain phytic acids which can lead to serious mineral deficiencies and allergies. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralizephytic acids that are found in all grains.

The next question is ...Do gluten free grains contain phytic acids? Yes.

Gluten free grains must also be soaked for they contain phytic acids. When I bought cookbooks for gluten free baking and cooking I found no info...within the cookbooks about soaking the grains for the removale of phytic acids. I tolerated the gluten free life style for 5 years with no results.

I had a severe allergic reaction to gluten which made me break out in a itchy rash. Upon reading about phytic acids in the Nourishing Traditions cookbook I decided to look for bread recipes that would let the dough set for at least seven hours or longer.

Soaking grains for 7 hours it's long enough to neutralize a large portion of the phytic acids in the grains.

By letting the dough set (soak) overnight for 7 to 12 hours I had no problem digesting breads. The long fementation period effectly neutalized all the phytics acids.

So if you're going to venture fourth in baking breads for the family especially the little one with food allergies by all means learn to bake with sourdough starters for they contain the enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acids that are found in all grains.

YEAST...Baking with yeast is another culprit, and using the long fermentation period did not help. I cannot tolarate yeast either. Most people who have food allergies will also be allergic to yeast.

Sourdough Breads are totally agreeable to my system. I can eat white bread or any whole grain bread but it must be made with a sourdough starter and fermented 7 to 12 hours or longer.

But the minute you start using yeast to make quick-rising breads of (3 to 4 hour rise) you're going to have some allergic reactions popping up down the road.

Consider learning more about phytic acids and sourdough baking. Should you need help in learning how to bake good sourdough breads just let me know.






maxamilliankolbe's picture

Hi Jolly,

I never thought I'd find someone with the same cookbook.  It seemed a little obscure to me - well, perhaps obscure for my circle of friends and aquaintances and my usual reading.  My mother-in-law gave it to me as a gift and I have been intrigued and yet a little uncertain about the recipes within.  I haven't heard of most of the recipes, much less the ingredients.  Have you had much experience with it?  I think I'd like to use the book, but the content is so foreign to me, I fear it will just sit on my shelf.



KipperCat's picture

Jolly, Thanks for the post. This is also a topic I need to pay attention to.  While I  know about the health/nutritional benefits of sourdough, it hadn't occurred to me that the yeast would be an allergy problem.  I've been putting off the allergy testing because I don't want to stop my antihistamine for two weeks.  Well, it's a new year, and my schedule has calmed down, so I guess I don't have any excuses now. (Though I would dearly love to find some!)

subfuscpersona's picture

Our one child has many food allergies so I have to make her bread either gluten free or with spelt.

Spelt is genetically related to wheat. It is not gluten free.

Since your child has many allergies, please (if you have not already done so) check with your pediatrician re. acceptability of spelt flour in your child's diet.

Psalm40's picture

Hi Everyone,

I made a perfect loaf today in my Zojirushi! My dd isn't gluten intolerant but I try to watch her intake since she has so many other allergies (peanut, tree nut, soy, egg, shellfish, fish).  I used my regular ww recipe, using a cup more of spelt flour (this recipe does have 1 tsp gluten as optional which I used). Next time I'm going to reduce the gluten to see how it turns out. I didn't want my first machine loaf to fail. I really am amazed at how nice the bread is coming out of this thing--way better than other breads I've made for years myself. The loaves have been huge and they have a wonderful texture (using the Homemade setting so I can adjust the times for everything).

Thank you for all the info on sourdough and yeast! I will be looking into that. I really appreciate the heads up. Food allergy and intolerance is such a largely unknown area, I've found doing my own research has been necessary. I'm thinking of trying the sourdough path to see how she does with various higher gluten flours in the spring (fall and winter have been bad for new allergies with her).

I'm also excited to look into Kamut. It's been on my list but I just haven't gotten to it. Thanks for the tips on how to best use it!!!!

Take care and thank you again for your time and care!


princessbunnyrooroo's picture

Nice to learn so much from you all. I'm going to get the cook book mentioned earlier. I'm very thankful that it was mentioned to soak the whole grains & to use sourdough starter. I too have a new Zojirushi - only 3 loaves so far.

We have an excellent mill in Portland Oregon that sells Kamut, Spelt and just about any other grain there is. Bob's Red Mill. They have a dedicated facility just for the gluten free products. There are many gluten free recipes too. 

Anyway they have quite a few recipes - some even for bread machines. Just search the type of flour you want to use an there is a list of links to the recipes at the bottom of the page. I love quinoa and hope to make some bread with that kind of flour.

  Happy Bread making all-


 PS - also at Bob's there is a 100% spelt bread recipe
subfuscpersona's picture

A recipe for 100% spelt bread was posted on TFL by donyeokl on October 2, 2006

The link is

and here's a picture of it (also posted in that thread)


rbsp01's picture

Hi: I've been experimenting with gluten-free recipes in my Zojirushi BBCC-X20 and I can now make a pretty good loaf. Here's the first things to know:

1. Gluten needs to be stretched, so typical bread machine cycles repeatedly knead the dough. Gluten-free does not need, nor want, this repeated kneading. Thus the first thing to do is to program your Zojirushi for Gluten-free:

WARM: off
KNEAD: 10 min.
RISE 1 and 2: ***off*** <-- this is important
RISE 3: 1 hour 20 min.
BAKE: 1 hour 10 min.

2. Gluten-free doesn't like to be "kept warm" so remove it immediately when it is finished baking.

3. I help the 10 min knead with a spatula. I do, I just like to. So far, I've been mixing the dry ingredients carefully before I mix them with the wet in the machine. Eventually I expect that I will not do this.

4. Recipe for "almost a miracle" bread is in next message!

rbsp01's picture

Ok, here's my "Almost A Miracle" gluten-reduced bread machine recipe. I've taken it from the "Miracle Bread" recipe found (via Google) which *never* worked for me. I've found that rice (white or brown) flour just makes bricks - not bread.

BTW I'm using Spelt (instead of rice) which has very little gluten in it. Most people who are gluten intolerant can handle Spelt. You need to find out for yourself if this will work for you - warning spelt is not 100% free of gluten.

2/3cup spelt flour
2/3cup sorghum flour
1/3cup amaranth flour
1/3cup tapioca starch
1/3cup corn starch or arrowroot starch
1/3cup flax meal
3 to 3.5 ts active dry yeast
4 ts xantham gum

3 eggs
320ml of water (sry don't know how many cups this is)
3 tb veg oil (I use olive oil)
3 tb honey or sugar
3 ts apple cider vinegar
1 ts salt


1. I heat the water in the microwave for 1 min before I pour it into machine - this heat really helps the yeast.
2. I put the salt in with the wet ingredients. Salt slows down the yeast's growth - too much salt and your loaf does not rise; too little and you loaf rises, pops, and sags. This recipe has been designed to make such proportions (as salt) easy to work with.
3. Xanthum gum is like bubble gum. I mix 2 or 3 ts in and while it is kneading I add some flaxseeds, some baked sunflower seeds, and the remaining xanthum gum in until the right consistency is reached (you'll learn thru experience). This recipe came about while I was trying to find the right amount of salt and xanthum gum. 4 ts works!

I will continue to experiment with different grains (kamult, gonzobean, etc.) but this bread is easy to make and is the best I've been able to make so far - and I've tried LOTS of GF recipes from the net.


Jack Lang's picture
Jack Lang

CLick under Recipes - lots there, including some of mine.

SPelt has very high amylase, so gets a lot wetter as the dough ages.

Do not use more than 55% hydration (bakers percentages - total water to total flour by weight).

A typical formula is

SPelt Flour 500g 100%

Water 275g 55%

Salt 10g 2%

Instant yeast I sachet 7g 1%



You might also look at Dan Lepard's recipe

His key is psyllium husk powder which acts like gluten