Final answer:
Buckwheat flour is suitable for individuals with celiac disease because it is gluten-free and safe for their digestive system, unlike spelt, rye, or potentially cross-contaminated oat flour. Therefore correct option is D
Step-by-step explanation:
The type of flour that might be suitable for individuals with difficulty digesting wheat, such as those with celiac disease, is D. Buckwheat flour. While spelt and rye also contain gluten, and oat flour may be cross-contaminated with wheat during processing, buckwheat flour is naturally gluten-free and safe for individuals with celiac disease. Bread and pasta made with buckwheat flour do not contain the proteins that damage the digestive system of people with this condition.