hat dinkelmehl gluten — what does this mean exactly?

Spelt flour contains gluten – this is scientifically clear. Spelt (Triticum spelta) is an ancient wheat species with a gluten network similar to modern wheat. The gluten amount and composition differ slightly, but for people with celiac disease, spelt is just as harmful as wheat. In non-celiac gluten sensitivity (NCGS), spelt may sometimes be better tolerated because of differences in the gliadin fraction, but this is individual and not predictable by reliable biomarkers. The label 'ancient grain' often implies better digestibility, but from an evidence-based perspective, spelt is not gluten-free. Anyone who must avoid gluten for medical reasons (celiac disease, wheat allergy) should strictly avoid spelt products. For NCGS, a personal tolerance test (e.g., elimination diet) can provide clarity, but DNA tests or blood tests for gluten sensitivity are not sufficiently validated. MyBody-X does not offer specific gluten diagnostics. The statement 'spelt flour has gluten' is correct – the practical relevance depends on individual tolerance.