Spelt grain is definitely much harder than whole wheat to make into good bread. The gluten is very sensitive. I have learned to make very good spelt bread most of the time. You just have to developed a feel for the dough. I have a Bosh bread making machine and I always grind my own spelt just prior to making the bread. I usually make 6 loaves at a time. I have made very good spelt bread in my food processor when I want only one or two loaves. I first started making whole wheat bread in the mid 1980's and I finally mastered the best whole grain bread any of us had ever tasted. I then learned that most people are sensitive to the lectins in regular whole wheat. It causes weight gain, allergies and arthritis in so many people, including myself that I turned to Spelt grain and have had excellent luck with this grain as far as health, however, it is more difficult to work with. I would never add more gluten to my recepie as it is full of lectins. Where I used to use regular loaf bread pans to bake the whole wheat dough in, I find it works better to bake the spelt dough in a free form loaf on oiled cookie sheets. You have to be very careful to not let it rise too much or the dough will fall and you will get a very heavy loaf of bread. Don't expect the spelt dough to raise like regular white or whole wheat flour. I use only water, yeast, sea salt, small amount of olive oil and spelt flour in my bread recipe. You need to keep the recipe simple when using spelt. I grind 8 cups of spelt GRAIN, 3-4 Tbl of Saf instant yeast, 1 tsp lemon juice, 1 to 2 Tbl of sea salt and 2 Tbl of raw sugar, 1/4 cup of olive oil and about 3 to 3 1/2 cups of pure water. You need to knead until the dough turns very SMOOTH. Don't let the dough get too warm if you use a machine or food processor or you will spoil the dough. I usually let the Bosh or Kitchen Aid knead for about 15 minutes. I take the dough out of the machine and immediately make into oblong loaves and put on oiled cookie sheets. Cover with a towel or plastic to keep moist. Use olive oil to keep dough from sticking to your working surface and or your hands and don't use flour. It takes only 10 to 20 minutes (depends on how hot the day is) before I put in oven at 350 degrees for 25 minutes. I am going to try to use a wild starter instead of commercial yeast as my next project and I expect it to be a challenge using all spelt flour. Fermented bread is supposed to be so much better for us to digest.