Kamut is a strong flour whereas spelt is a "weak" flour, spelt has great extensibility and kamut does not.  Spelt has a sweeter almost cinnamon taste and kamut is a less bitter flavor, like white wheat.  I use the two in combination and get lovely breads since each grain complements the others"weaknesses" with their respective strengths.  A word of caution though...if you work with these nontraditional flours, give them plenty of time to do their processes of absorbing water and forming the gluten bonds.  These non-traditional and non-commercial flours will not be rushed like wheat all purpose and bread flours can be.

I haven't worked with spelt but grind my own kamut for a 100% whole wheat bread. I find my kamut flour, by itself, has plenty of gluten but it is the very stretchy variety. Emily Buehler talks about this in her book "Bread Science". I cannot get it to hold a freeform (such as a boule) very well, as it tends to want to flatten out.I thought it was something I was doing wrong and posted about the stretchiness on this forum in the last year. You might want to see if the replies are helpful.Use the search. Rises beautifully in a pan but it is VERY easily overproofed. It can go from under- to overproofed very quickly.

I mix kamut flour with other flour to counteract the looseness of the dough.I usually use 25% of the other flour- either hard red spring or hard white flour- to provide a more shape-holding ability in the dough. So, 1 cup red wheat and 3 cups kamut flour per loaf ratio (about).

 It does have a somewhat nutty taste and beautiful golden color. It is about as absorbent of liquids as any whole wheat flour and benefits from a good soak/autolyse. It grinds beautifully.

I like to take advantage of the kamut's extensibility by using it in pizza dough,flatbreads or focaccia. Delicious.