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EINKORN (FARRO PICCOLO)

With its simple chromosomal structure, high lutein content (which supports eye health), and long history of cultivation (dating back nine thousand years or so), einkorn can be handled by many people who react badly to readily available commercial wheat, and is low (mellow) in gluten content. 

Emmer, also known as farro medio, is another grain known to history even longer than einkorn. Emmer also holds the distinction of having more protein than any other member of the wheat family, a whopping 28 percent. 

Spelt, the favorite grain of St. Hildegard of Bingen, a mystical healer of the 12th century, is only slightly younger (references to it date to around seven thousand years ago). It is the first of the hexaploid grains but can still be considered ancient. It too is often easier to digest than newer forms of wheat. (Though, in their defense, even bread wheat—soft or hard, red or white—dates back at least six thousand years.) 

Rye, which does not contain true gluten, can be problematic for celiac sufferers because of the similarity of the protein structures, but often presents no problems for those with sensitivities to gluten.

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