An ancient wheat species (Triticum monococcum) that has been in cultivation for thousands of years.
Einkorn : the most ancient type of wheat. This is a diploid, meaning that it contains two complete sets of chromosomes, one from each parent. It has not been hybridized or modified and has remained unaltered for thousands of years, which allows people with gluten sensitivity to eat wheat without adverse reactions. Like most the heritage flours, it is incredibly flavoursome. Rich, nutty and sweet. I love to blend this in to our loaves. Whilst it has low gluten levels it is still high a good source of protein, iron, dietary fibre, thiamine and a number of B vitamins. It also contains a significant amount of powerful antioxidant lutein with higher antioxidant levels than durum and bread wheat.
An interesting read is this study on The Nutritional Properties of Einkorn