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Copyright © 2025 Foodies Only
6 Min
10/02/2026
When it comes to gluten, it’s a confusing mess out there. Your neighbour says they are gluten-intolerant and might refuse to eat roti, but you see her munching on sourdough every other day. You might also have that colleague who avoids all wheat except that ‘ancient grain’ roti and parathas. Then there is you, who might be wondering if you should ditch roti entirely because of bloating. The internet offers a thousand contradictory answers, each more confusing than the last.
The confusion around gluten can drive anyone a bit crazy — especially if you’re allergic to it, or trying to eat better. People have gone from barely discussing gluten to seeing ‘gluten-free’ labels on products that never contained wheat in the first place. Ancient grains like Emmer wheat (Khapli) have entered the spotlight as supposed alternatives for gluten-sensitive people, while modern wheat gets blamed for everything from brain fog to joint pain.
But here's what most articles won't tell you: the relationship between wheat, gluten, and digestive health is complex. With all the noise around gluten, who and what to trust and should you try the new Aashirvaad Namma Chakki Khapli Atta? Here’s debunking some common myths around gluten and ancient grains, which are having a massive revival
This is backward. Multiple research studies, including one published in the National Library of Medicine, show that ancient wheats, including Emmer, spelt, and einkorn, contain more protein and more gluten than the regular wheat used in bread making. Over the past century, modern breeding of wheat has increased the starch content while protein content has declined. Analysis of 150 wheat varieties grown under identical conditions confirmed that total protein and gluten have decreased in modern wheat, not increased. What has changed isn't the amount of gluten but rather its structure and the presence of other compounds that may affect how people react to wheat.
This is absolute misinformation. All wheat varieties, including einkorn, Emmer, spelt, and Kamut, contain gluten and can trigger an autoimmune response in people with celiac disease. A recent study tested ancient wheat strains and found they stimulated immune responses in celiac patients. Further analysis of proteins and their function detected celiac epitopes in all three major ancient wheat types.
Research into non-celiac gluten sensitivity has revealed that multiple wheat components may trigger symptoms. Wheat contains several things that can cause problems:
Some researchers in Munich found that einkorn contains very little to no ATIs, while Emmer and spelt contain even more than modern wheat. This could explain why some people who struggle with regular wheat or spelt find Emmer more tolerable, while others have the opposite experience.
It is not fake and definitely not all in your head. A 2016 Columbia University study on wheat sensitivity confirmed that wheat exposure in people with non-celiac wheat sensitivity triggers a systemic immune reaction and tends to cause intestinal cell damage. Blood tests also show immune system activation and intestinal inflammation. The challenge is figuring out exactly what in the wheat is causing the problem.
There is too much noise on the internet, and it can be difficult to cut through the noise. While ancient grains aren't miracle foods, different ancient grains give different benefits. Emmer wheat (Khapli) provides higher protein content, more dietary fibre, increased levels of B vitamins, iron, magnesium, and a lower glycemic index compared to refined modern wheat.
Khapli does offer real benefits compared to refined flour. Khapli is rich in fibre, which aids digestion, and thus it is gut-friendly. Given its low glycemic index, it also helps maintain the blood sugar level. It also offers proteins, vitamins and minerals you require to be healthy, and being less glutinous, it is easy to digest.
Stone-ground Khapli atta from brands like Aashirvaad retains the bran and germ, preserving nutrients often lost in modern milling. Modern wheat isn't inherently inferior, but highly refined white flour lacks the fibre, vitamins, and minerals found in whole-grain alternatives.
If you have celiac disease, avoid all wheat varieties without exception. If you experience digestive issues with wheat but test negative for celiac, work with a healthcare provider to identify your specific trigger. It might be gluten, ATIs, FODMAPs, or a combination of two or more of these issues. The bottom line is that ancient grains like Aashirvaad Khapli Atta aren't gluten-free miracle foods, but they are nutrient-dense whole grains with legitimate health benefits. They're a solid choice if you're looking to increase fibre, protein, and micronutrient intake while maintaining a good lifestyle.
