Spelt

Spelt contains carbohydrates, protein, dietary fiber, fat, vitamins, minerals, trace elements, amino acids, and antioxidants, but it also contains gluten. As such, spelt is not suitable for a gluten-free diet, such as for celiac disease. Nevertheless, spelt is often better tolerated than wheat, especially by patients with irritable bowel syndrome. This is due, among other things, to the way spelt flour is processed: Fewer baking agents are used, and the dough is allowed to rise for a longer period at cool temperatures, which helps break down hard-to-digest carbohydrates (FODMAPs) more effectively. Furthermore, spelt contains a protein that is easier to digest. 

1. https://www.bzfe.de/presse/pressemeldungen-archiv/getreide-abc-dinkel
2. Biskup I et al. (2017) The potential role of selected bioactive compounds from spelt and common wheat in glycemic control. Adv Clin Exp Med;26(6):1013-1019. doi: 10.17219/acem/61665. PMID: 29068605.
3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/spelt
4. Roumia H et al. (2023) Ancient Wheats-A Nutritional and Sensory Analysis Review. Foods;12(12):2411. doi: 10.3390/foods12122411. PMID: 37372622; PMCID: PMC10297139.
5. Geisslitz S et al. (2019) Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat). Foods 12;8(9):409. doi: 10.3390/foods8090409. PMID: 31547385; PMCID: PMC6769531.