
This recipe uses Spelt flour, which is an ancient grain, containing a different type of gluten. Some people find spelt flour easier to digest, easing the irritation that some people suffer from eating gluten-based products. It is, however, still very much gluten for the purposes of Coeliac disease, so should be avoided by sufferers. I found these needed icing, as the flavour isn't as strong as with other flours. If you prefer, you could substitute for wholemeal. I love the rustic texture that these create, they seem to taste a bit healthier and more wholesome than white flour biscuits!