The label wheat-free on breads and other baked goods does not mean a product is gluten-free. Gluten is a protein present in wheat, but it is also present in barley and rye. Some alternative grains, such as kamut and spelt, are a subspecies of wheat. Products with spelt may be labeled as an alternative to wheat. They may be an alternative for some people, but not for those who must avoid gluten.
Significance
The National Foundation for Celiac Awareness reports that approximately 3 million Americans suffer from celiac disease, an autoimmune disease in which the protein from rye, wheat and barley negatively affects the digestive tract. People with celiac disease often experience nutritional deficiencies, chronic diarrhea and gas, skin problems and a myriad of other symptoms. The only way to treat celiac disease is to cut gluten, the wheat protein, out of your diet. All foods with any trace of gluten can be be harmful to celiac patients.
About Spelt
Spelt is a grain that is a subspecies of common wheat. It can be hulled and ground into flour and then used to replace soft red winter wheat in baked goods and pasta. Many "healthy" breads, cereals and pastas feature spelt as a readily digestible, high-fiber grain. Spelt provides 11 g of protein and 8 g of fiber in 1 cup.
Considerations
Spelt is sometimes recommended to people who have wheat allergies, but the Food Allergy and Anaphylaxis Network points out that people with wheat allergies can react negatively to spelt. A wheat allergy differs from celiac disease in that some people outgrow wheat allergies and only wheat causes a reaction. You cannot outgrow celiac disease, and it is caused by a reaction to gluten -- which is found in wheat, wheat derivatives, barley and rye.
Alternatives
If you have a wheat allergy or gluten intolerance, avoid products with spelt along with those containing wheat, barley and rye. A safe strategy is to look for products labeled as gluten-free. These products are usually made with flours from completely gluten-free grains such as rice, quinoa, amaranth, millet or sorghum.
