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Spelt (Triticum spelta) is a species of wheat that flourished from the Bronze Age to medieval times and then faded away to become a relict crop.
It’s still grown quite widely around these parts – the German name is Dinkel – and it’s a good substitute for wheat if you have a gluten intolerance.
More importantly, they make beer out of it, substituting it for barley.
This one’s from the Benedictine monastery in Plankstetten and very nice it is too.
And here’s a true story.
Walking through the countryside with an English speaking friend when he asked what type of cereal crop we were walking past.
“Dinkel” I said. “Spelt”
“D – I – N – K- E – L, I suppose” he said…….
You Must Be From Away 
>HA! I love it.
>Sorry butSpelt has gluten, just like wheathttp://nutrition.about.com/od/grainsandcereals/p/spelt.htm
>Spelt does have gluten but for alot of people with wheat intolerances they can eat spelt products with no issues, so yes technically your right but practically the author is right spelt can be a substitute for wheat in most cases.