Spelt

Spelt is considered an ancestor of modern wheat. Like wheat, it contains gluten proteins, but they form a rather weak gluten structure that can’t withstand much mixing. Spelt has a lower absorption ratio than wheat.

Spelt was unheard of by most bakers not long ago, but it has enjoyed increased popularity, partly because of increased interest in vegetarian diets and the desire for more variety in dietary sources of protein. It is found increasingly as an ingredient in specialty breads.