Spelt has a bit more protein and happily bakes into a loaf on it's own.
Some may argue that it's not a wheat though.
I dont think its the high protein that precludes good loaf formation, but rather the absence of gluten... jeez I sound like a twat sometimes! ok, all the time! :P
I dont think its the high protein that precludes good loaf formation, but rather the absence of gluten... jeez I sound like a twat sometimes! ok, all the time! :P