Spelt is an ancient cereal grain that is native to southern Europe. A European staple from the Bronze Age to medieval times, the easily digestible grain with a mild, nutty flavor has made a health food comeback as a wheat substitute for the allergic or otherwise averse. Spelt flour can be substituted for wheat flour in baked goods (and it's got a bit more protein, too).

Spelt was introduced in the U.S. in the 1890s. It requires fewer fertilizers than wheat, making it popular with organic farmers.