Spelt
Spelt is a primeval grain, the so-called triticum spelta, a more primitive variant of the common wheat. The processing of wheat is easier, because spelt must first be 'shelled' before consumption. The difference between the grains is in the nutritional value and the gluten: the number of carbohydrates is comparable, but the number of fats and proteins is higher with spelt than with wheat. Gluten in spelt also has a different structure than that in wheat. That is why it is already said that spelt bread would be more digestible.
Gluten is the name of a group of proteins that occur naturally in cereals such as wheat, spelt, rye and barley. These proteins have excellent viscoelastic properties, depending on the type of product. They play a major role in the quality and workability of the dough for fine bakery products, bread, small pastries and pasta. When cooked, gluten proteins acquire a fibrous structure. That is why they are often used in vegetarian cuisine, as a basis for meat substitute products.