I recently read an article about Spelt flour and how it is the most easily digestible grain, high in fibre,it is wheat free but does contain gluten. It has a hard outer shell that has to be removed during the milling process but it looks very similar to wheat. Spelt has a very slight sweet nutty flavour which means it is perfect for baking. I have been experimenting with a few recipes including choc orange cookies and banana and chocolate muffins and they have turned out great. I am definitely going to be trying out some more spelt recipes.