ist dinkelmehl glutenfrei — what are common causes?

Spelt flour is not gluten-free. Spelt (Triticum spelta) is a cereal grain closely related to common wheat and belongs to the grass family. It contains gluten – specifically the storage proteins gliadin and glutenin – in a composition similar to that of wheat. In fact, the gluten content of spelt can be equal to or even higher than that of modern wheat varieties. The misconception that spelt is gluten-free often stems from marketing that promotes spelt as an 'ancient' or 'more digestible' grain. However, there is no scientific evidence supporting the use of spelt for individuals with celiac disease or non-celiac gluten sensitivity (NCGS). Some people report better tolerance, which might be due to differences in gluten structure or lower levels of amylase-trypsin inhibitors (ATIs), but this is not well-established. For a strict gluten-free diet, spelt must be avoided entirely. In NCGS, spelt should only be tested under medical supervision. Common causes of confusion include: 1) inadequate labeling of spelt products, 2) misleading advertising as an 'ancient grain', and 3) confusion with naturally gluten-free pseudocereals like quinoa or buckwheat. Bottom line: spelt flour is not gluten-free and is unsuitable for a gluten-free diet.