Spelt is a grain related to wheat and was probably originally a chance hybrid of wheat and a grass grain. It was used as the main grain from ancient history but today it isn't widely grown. Since it is a wheat grain you can't use spelt as a substitute for wheat if you are allergic to wheat. It contains less gluten than modern wheat, but can be used to bake bread (obviously — see the picture above) but it may need help to rise as well as a regular wheat bread. It's most often found in health food stores, or ordered from the internet. It is nutritious, and important to keep our food sources diversified. (The more options we have, the less likely any one grain will be wiped out as a food source and leave us without an alternative.)