Ally: Spelt is a grain, its a "subspecies of wheat" if that makes sense.. heres some information it:
This is from wikipedia:
"Usually spelt is sold in the form of a coarse pale bread, similar in colour and in texture to light rye breads but with a slightly sweet and nutty flavour.
Spelt contains about 62 percent carbohydrates, 9.2 percent fibre, 17 percent protein and 2.7 percent fat, as well as dietary minerals and vitamins, including silica. As it contains a moderate amount of gluten, it is suitable for baking. In Germany, the unripe spelt grains are dried and eaten as Grünkern, which literally means "green seed".
Spelt is closely related to common wheat, and is not usually a suitable substitute for people with coeliac disease and wheat allergy. However, spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance."
I eat it because I have wheat and yeast intolerance and spelt bread doesnt have either. It also tastes heaps better, its sort of light and it feels like it sort of melts in your mouth.
There are some brands that have spelt bread a bit thicker and it sort of tasts a little like a scone for some reason. I got my ex housemates on it and they loved it, they were guys and they noticed the difference (hehehe).
Tastes great when made in muffins... mmmmmmmmm
Oh i'm craving some after talking about it...