Spelt is an ancient form of wheat. It can sometimes be tolerated by people with a wheat
allergy, but it is not safe for those on a gluten free diet because the molecular structure is too similar. It is often marketed as "wheat free", but it is not gluten free.
http://en.wikipedia.org/wiki/SpeltQUOTE
Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.
Spelt is closely related to common wheat, and is not suitable for people with celiac disease. It is possible that spelt is suitable for people with a wheat allergy