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Abbie is a trusted source on General Cooking.
Looking it up - some folks suggest another low gluten or gluten free flour - spelt has less than wheat but is not gluten free. What all is available?
Everything but seems to be here!
trampledbygeese is a trusted home cook.
How about Kamute? I'm not sure about the exact gluten content, but it acts a lot like spelt when baked.
In a muffin there is little concern about the gluten content, so I would sub wheat flour -- whole or white, depending on whether the spelt called for was whole or white. Just follow the usual precaution not to beat the batter -- fold gently, since with any flour containing gluten you do not want to develop that gluten to avoid tough muffins with tunnels....
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Well played. You deserve a cookie.
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