This is a bit late in the piece for the OP, but I thought I'd add a comment for others looking in the archives. Don't serve spelt, Kamut, triticale, oats, etc. to someone who requires gluten free food. Spelt and kamut are types of wheat, and contain harmful gluten. For what it's worth, many people with wheat allergies also can't tolerate spelt or Kamut. Triticale is a cross between rye and wheat, and will also contain harmful gluten. Oats is tricky - technically, oats should be OK for someone who is gluten intolerant. However, nearly all oats is cross-contaminated with wheat or barley, and thus will bring along harmful gluten. Even when special non-contaminated oats is used, a good percentage of sufferers still react to oats, so best to leave them alone. Obviously, wheat and barley and rye are out, but not so obviously, some derivatives are also out. This is a touchy subject, since some coeliac support groups (notably the UK one) tell you that CODEX wheat starch with < 20ppm gliadin is safe. However, anecdotal evidence shows this not to be true - better safe than sorry, so avoid all derivatives of wheat, barley and rye include malt, starch, modified starch, glucose / dextrose, and maltodextrin. Further information is available on the Wikipedia page on the gluten-free diet.
