Spelt also contains Gluten protein, the gluten in spelt has a different natural molecule make-up than modern hybrid wheat. The content and character of gluten in spelt has not been altered from its natural state, it is more fragile and more water-soluble, which make it easy to digest. The gluten in Spelt flour is more fragile than wheat flour. Whereas wheat flour needs to be mixed and kneaded for a while to strengthen the gluten, you need to be much gentler with spelt flour taking care not to over-mix or over-knead. Over-mixing may result in too a crumbly texture. Also because of the fragile gluten, products baked with spelt flour do not rise as high as those that use wheat.