Have you ever tried KAMUT? It is one of the ancient wheats that has not been damaged by hybridization and has a unique type of gluten that is easier to digest for some people, than common wheat. It also has higher protein and potassium content. The grain itself is large and needs a long cooking time (75-90 mins to steam) to prepare like rice. It has an incredibly rich, nutty flavor, is high fiber, very filling and satisfying. I’ve been experimenting with the flour and first attempts yield an easily and quickly made bread with excellent flavor and texture. If your body does not happily accept common wheat, if gluten is a concern of yours, or if you’d prefer more substance than rice, consider this tasty alternative!