Spelt flour is not gluten-free; it contains gluten. Spelt is a type of ancient grain that is closely related to wheat, and both spelt and wheat contain gluten proteins. Gluten is responsible for the elastic texture of dough and helps to trap air during baking, giving bread and other baked goods their characteristic structure and chewiness.
While spelt does contain gluten, some people with non-celiac gluten sensitivity may find spelt easier to digest compared to modern wheat varieties. However, it is essential to note that spelt is not safe for those with celiac disease or a severe gluten intolerance, as even small amounts of gluten can trigger adverse reactions in such individuals.
If you are looking for gluten-free alternatives, consider using flours made from grains like rice, corn, quinoa, amaranth, buckwheat, or gluten-free oats, among others. Always check product labels and certifications to ensure that the flour you choose is genuinely gluten-free.