Substitute spelt for white flour
I disagree with the answer from Phil. Spelt flour has more gliadin and less glutenin than wheat flour. (See Escarnot et al, Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac disease.) One would expect this to affect the gluten formation in bread.
My experience is that substituting wheat flour for spelt flour makes for a 'cakier' loaf. That is, the loaf is softer, less structured, and less chewy. All this suggests less gluten formation.