Celiac sprue is a condition of the intestinal tract where the structure of a person’s jejunal portion of the small intestine actually becomes damaged due to an immune response to the protein from wheat - gluten or gliadin. Thus malabsorption of nutrients can occur, particularly iron and folic acid. There are tests for this sensitivity. The symptoms can be intestinal distress, bloating, pain, weight loss, vomiting, diarrhea and anemia.

These people need a gluten free diet. The challenge is of course bread. Since gluten is found primarily in wheat, rye, barley and some in oats, it makes the producing of an acceptable bread difficult since it is the gluten (protein) in the wheat that lets is rise and make a nice soft bread that holds together. There are rice breads and other gluten free breads available. Some are more acceptable than others. In addition, celiac suffers want to read labels and look for grain fragments such as gluten, barley malt, etc.

The other option is to go to flat breads. Since these can be made from other grains that don’t contain gluten. Such as corn tortillas - my favorite. I think I could live on corn. A corn bread make with corn meal and spelt flour would be another suggestion.
But also recipes like Soy Millet Waffles from the cookbook Vegan Homestyle, can be made gluten free, replacing the oats with an equal part of millet. Waffles can be made sweet or savory and served with creamed vegetables, etc. Also the Potato Waffle Hashbrowns are gluten free, hearty and tasty. Actually, Vegan Homestyle contains 160 gluten free recipes. So check it out.

Do you have other ideas for flat breads that are gluten free? This would be a great help to others.