Spelt
The closely related cousin of wheat, spelt is one of the oldest crops to be cultivated in human history. Also known as hulled wheat or dinkel wheat, it tastes like wheat and behaves very similarly when baking breads with it. Spelt is packed with protein, fiber, iron, magnesium, potassium, copper, folic acid, manganese, niacin, phosphorous, selenium, thiamin, vitamin B, and zinc. It also contains gluten, making it unfit for people with gluten-related disorders.
