so, what is spelt?

It's the one question people ask memore than any other at the farmers' markets. From now on, I'm just going to just tell 'em to go to my blog. Or not. But here's my answer, only better:
Scientific types call spelt Triticum aestivum var. spelta. I don't know how they figure this stuff out, but they say that the grain was first grown in Iran over 5,000 years ago. It's been grown in Europe for over 300 years, and in North America for a little over 100 years. It has recently seen a revival due to it's nutritional differences as well as its "nutty" flavor.
Spelt ilooks like wheat, and the feds say that it is wheat.But there are distinct differences. Spelt has a tougher husk, which may help to protect the nutrients in spelt. Spelt tastes nuttier and slightly sweeter. It has more protein, and that protein is easier to digest. For this reason, some people who are allergic to wheat are able to tolerate spelt. People do need to realize, however, that spelt contains gluten and is not gonna work for someone on a gluten-free diet.
Spelt has become very popular as an alternative to wheat. My brother's NatureBake brand of spelt breads are some of his best sellers. My Good Seed Spelt is another which shouldn't be overlooked. All are available at the usual places around town, including the NatureBake thrift store at 1170 NE 63rd. Come by sometime.