Spelt flour

Spelt is a hulled wheat, and a Penn State plant science page notes it has the same hexaploid chromosome count as modern wheat. It can be dehulled and ground into white and whole wheat flour for baking.

A Utah State University Extension handout says spelt flour can be made from spelt berries in a grain mill or bought as whole grain flour, and that it can be used as you would use wheat flour for breads, pancakes, muffins, cookies and more.

Because it is a relative of common wheat, spelt contains gluten, so it is not a gluten-free substitute. Bakers often notice a slightly nutty flavor, and doughs may feel softer than those made with standard wheat flour. As with other whole grain flours, whole spelt flour keeps best cool and tightly covered.