text: Nope... Wheat, barley, rye, oats, spelt, semolina, triticale, and kamut are on the no-no list for Celiacs. If you're looking at expanding your grain intake, try corn or masa, quinoa, rice, and buckwheat. If you're simply looking for a gluten free grain to use in baking try a mixture of white rice flour, potato starch flour, tapioca starch, and xantham gum. If you're looking for a bread to substitute for gluten-containing breads, try ordering online at www.kinnikinnick.com, the tapioca rice bread is decent when toasted. I personally prefer using Mission corn tortillas instead of bread. Only Mission brand taste good and are flexible enough to make a sandwich out of them (after microwaving, of course). For bread, you may also be interested in trying Gluten Free Pantry's Sandwich Bread. You need a breadmaker to make it, but it's worth the hassle.