Try baking with Einkorn, even a quick bread to start, and see if it affects you as regular bread does. You might notice a real difference.
(You need to make some small adjustments from the way we work with regular flour, but there’s information all over the Internet.)
Maybe I’ll try it sometime. The other thing to try is freezing or refrigerating bread before eating it. Apparently doing so makes the starch resistant, and is passed through the body without metabolizing.