Native to southern Europe, where it's been used for millenniums, spelt is an ancient cereal grain that has a mellow nutty flavor. The easily digestible, highly nutritious spelt has a slightly higher protein content than wheat. Spelt flour, available in natural food stores, can be substituted for wheat flour in baked goods. Whereas spelt was once thought to be safe for those sensitive to wheat, studies now show that some wheat-allergic people may also react as readily to spelt.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.