spelt and other replacements
I'm not sure which one is better. Spelt also has gluten and is also related to wheat. Spelt is older and I think it hasn't been cultivated as wheat did and so it's gluten content is a bit less. The thing is - wheat has been cultivated in a way to increase it's gluten content (it is easier when baking), and I think spelt hasn't. But really both rye and spelt are closely related to wheat and are problematic on an endo diet. But - try and see how your body reacts - maybe your body is ok with it. Again, bread with no yeast is virtually impossible. Only Mazza. You can use some rice or corn crackers instead. I tried not to eat too much of them, because of the high carb and the fact that they don't fill me up. But... it's something. Some more replacements are: Millet, oats, rice, barley and teff - all related to wheat but have less gluten. The usual recommendation is to rotate between them and not have them everyday. Other flours to use are: Barley flour, rice flour, buckwheat flour, amaranth flour, quinoa flour and chickpea flour. These you can use everyday. The thing is that it is very hard to find ready made products with these flours, and most times when you finally find one they have sugar or whatever else that we shouldn't have. So you kind of have to make your own. You also need to replace the gluten by another binder. Instead of bread you could make waffles or pancakes (not necessarily sweet) which are quicker to make and do not require yeast.
