WHEAT: Use freshly ground flour in all your baking . Wheat is the Staff. Bread recipe
KAMUT: An incredible Wheat like grain with even more benefits and nutrition. www.kamut.com
SPELT: The use of spelt goes back to about 5000 BC, when it was first cultivated in the region now called Iran. A kernel of spelt looks like a large grain of rice; it has a tough outer husk that protects its nutrients. Removing the husk makes spelt costly to process, so this ancient grain all but vanished in the United States until it was rediscovered about 12 years ago by a grain purveyor in the Midwest. Even though it does contain gluten, spelt seems to be tolerated by most wheat-sensitive people. www.sfn.saskatoon.sk.ca/business/steephill/speltrec.html
