THE BLOG
12/10/2014 08:57 pm ET Updated Feb 09, 2015

Is There a Grain Better Than Wheat?

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Throwing out the everyday wheat in our diet has become a popular topic. Books about giving up wheat are on the bestseller lists and the gluten-free market for products is booming.

But is there a way for us to literally have our cake and eat it too? Can't we have a future that includes bread but maybe without some of the supposed detriments of wheat?

For some the answer is spelt. Spelt is an easy alternative to common wheat -- they look similar to the uninitiated, but spelt's tough husk helps keep nutrients in tact along with other potential benefits. It has a different kind of gluten, which means it often is preferred by wheat-sensitive people (but not those with celiac), and yet because spelt does still have some gluten it can be used for baking.

We decided to learn more about spelt by visiting Spelt Right, a company that was recently dubbed Fresh Direct's Next Big Food Thing and makes products ranging from bread to bagels to chips.

So watch the video above to learn everything you need to know about spelt!

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