It’s the same for my husband. He can eat spelt sourdough that I make. We ave a hand-cranked Marcato Marga grinder, but it doesn’t grind very finely. There are other manual grinders, but I haven’t tried them. Some online research would probably find you one.

I know, spelt is not glutenfree. But the sourdoughprocedure makes the gluten tolerable for me.

Thanks for feedback. Glutenfree grains like emmer, spelt, einkorn are what I can eat. I make sourdoughbread from spelt, flax and chia and I would like to grind the spelt myself. I try to not eat so much bread, but it happens.

Hello Inger from England. I agree with you about government information on food/health – the ‘solutions’ they offer do not work.

What produce do you want to grind?

Nice to hear from you, Sharon. I would define the way your friends eat as ‘paleo’-inspired, verging on ‘ketogenic’. Farming started 12,000 years ago and, even before that, so many of our ancestors ate wild grasses (the pre-cursor to modern grains), root vegetables and foraged greens.

Local food was the norm for all of us up to a couple of hundred years ago. You are following in the footsteps of those who came before and lived sustainably.