G V Palazzolo wrote:

>Spelt is an ancient variety of wheat, yes, but it is low in gluten and so
>people who are sensitive to gluten but not allergic to wheat per se, may
>be able to tolerate it, or so I understand.

While spelt may have less gluten, it should still be totally avoided by
everyone avoiding gluten. Matter-of-fact it is very close to normal bread
wheat, closer than durum wheat, used for pasta, is to normal bread wheat.
Anyone that recommends spelt as a wheat substitute has fallen for the
marketing efforts of the spelt sellers.

Don.