“Spelt flour”
It is “almost but not quite” wheat flour. Sort of your “I want to be wheat and yet be really good for you”—which it is.
And it is spelt “Spelt Wheat” as well.
@feloneouscat I wonder... if one genetically engineered yeast to produce gluten, if it could be used kinda like flour when dried - or at least added to dough made with flour that that doesn't contain gluten to make the resulting bread more cohesive.
I have a feeling trying to use it by itself would just produce a weird, goopy mess due to the lack of starches and high amount of protein, but perhaps using it as an additive would work OK?
@feloneouscat I know - the mention of it just reminded me of other ancient grains (eg: quinoa, amaranth) which don't.
Staying precisely on-topic is not one of my strengths, hehe... train of thought branches out like plant roots, or perhaps a high voltage discharge (eg: Lichtenberg figures), until it hits something of interest.