Spelt is an ancient grain that belongs to the wheat family. It has been cultivated for thousands of years and was once a staple food in many parts of the world, including Europe and the Middle East. Spelt is high in protein, fiber, and several essential minerals such as magnesium, phosphorus, and potassium. It also contains gluten, which makes it less suitable for people with celiac disease or gluten sensitivity. However, spelt flour can be used as a substitute for wheat flour in some baking recipes.