ist dinkelvollkornmehl glutenfrei — what are common causes?

Spelt wholemeal flour is not gluten-free. Spelt (Triticum spelta) is a type of wheat and contains gluten – specifically gliadin and glutenin. Its gluten content is comparable to, and sometimes higher than, modern wheat. The belief that spelt is gluten-free is a common misconception. Common causes for this confusion include: (1) marketing that promotes spelt as 'ancient grain' or 'easier to digest' without clarifying its gluten content; (2) confusion with naturally gluten-free pseudocereals like quinoa, amaranth, or buckwheat; (3) some individuals with mild non-celiac gluten sensitivity may tolerate spelt better than modern wheat – but this is due to differences in gluten structure or other components, not absence of gluten. For people with celiac disease or confirmed gluten intolerance, spelt must be strictly avoided. Even wholemeal spelt flour retains full gluten content. The only exception is specially processed gluten-free spelt products (e.g., via enzymatic treatment), which must be clearly labeled. Conclusion: spelt flour is not gluten-free; the causes of misunderstanding are marketing, lack of knowledge, and confusion with other grains.