Kamut and Spelt vs. common wheat

Spelt is indeed different from modern wheat. Both spelt and Kamut are ancient grains grown organically without being hybridized over the years. Modern wheat has been grown and bred with lighter fluffier bread in mind so it has a higher gluten content than spelt or Kamut.

The spelt is especially water-soluble and therefore highly "bio-available". Spelt is reddish brown/amber in color and rich in flavor. Spelt contains more protein, fats, and crude fiber than wheat and the mucopolysaccharides play an important role in blood clotting as well as stimulating the body's immune system to resist infection. Spelt makes wonderful soft and moist cookies, muffins, pancakes, etc. It can also be used for yeast breads but tends to be rather crumbly.

The Kamut has large blonde kernels which are mild (some say almost buttery) tasting. This is our favorite grain for pasta, but it can be used for any and every other baking need as well. Kamut is highest of all the wheat varieties in protein, 30% more vitamin E, and many minerals, especially selenium, zinc, and magnesium. Kamut is also higher in vitamins B1, B2, and niacin, while having significantly higher levels of the major fatty acids and amino acids.