Many bakeries, for example, are making bread of spelt flour, a slightly sweeter and more expensive form of wheat, says Guy Souerbry of Village Baker in Ashland, who makes about 50 loaves of it a month.
"It’s for people with wheat allergies, who say they get skin rash, digestion problems, tingling, welts. They don’t get it with spelt," says Souerbry, wh...