- Jul 6, 2013
- Reaction score
I was wondering if I am the only one who tries to avoid GM wheat. There appears to be a sharp increase in the number of people who are adversely effected by gluten; and it has been attributed to the change in wheat over the past decade. I use red wheat in most of my breads, and have even thought of using it in my bran muffins. Has anyone else used it for other baking?