An ancient relative of wheat, Spelt is a wonderfully nutritious and ancient grain with a deep nutlike flavor. It has a higher water solubility that helps your body easily absorb its protein, vitamins and minerals. It offers a broader spectrum of nutrients compared to many of its relatives from the wheat family. It is an excellent source of manganese, and a good source of protein, copper, and zinc.
Spelt is better tolerated in the body then any other grain. Allthough it contains gluten, some Celiac patients and most wheat intolerant people find it non-problematic.
You can cook the grain like risotto, toasting then adding stock, then simmering until completely cooked. There are also lots of different spelt pastas on the market (you will find them in Organic food stores) . You can also use Spelt flour to replace wheat flour in all your baking recipes. It is much lighter on the digestion and the taste is very similar so your recipes won't taste very different.
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