Spelt is an ancient grain that is distantly related to the wheat that's commonly sold in the grocery stores. Spelt contains much less gluten than regular wheat, but it is not gluten-free so it may not be a suitable choice for people with a sensitivity to gluten.
Spelt has more protein and fiber than regular wheat flour. It contains a wider range of nutrients, plus it's also highly-water soluble, making it easier to digest.
Spelt has a low glycemic index. That means that it allows for a gentler and more modulated increase in blood sugar rather than a quick and dramatic spike. It has a higher fiber content that also helps to lower LDL cholesterol levels (the 'bad' cholesterol).
Some people say spelt has a 'nutty' flavor and tastes a little 'sweeter'. Others don't really notice any difference in taste from regular flour. Breads and baked goods made with spelt tend to feel softer than those made with wheat flour.
Organic spelt, both light (or 'white') spelt flour and whole spelt flour, can be found in the health food stores or in the natural foods section of some grocery stores. Sometimes it can also be found in bulk bins. And of course you can buy spelt flour online.
If you're using all whole spelt (rather than light spelt, or a mixture of the two), the finish baked product may be too dense unless you add something like Xanthan Gum (note: not everyone can tolerate Xanthan Gum!). I typically use 3/4 to 1 tsp of Xanthan Gum per cup of whole spelt.
There are lots of tasty recipes specifically designed to use spelt. But it's also pretty easy to substitute spelt for common wheat in most recipes. Here are a few favorites, including a couple that combine spelt and coconut flours:
Baking with spelt comes with so many benefits. You don't have to give up taste, either, since spelt is delicious! Of course, the use of spelt flour isn't a cure for diabetes, and it's still necessary to continue the treatment plan set out by your doctor and diabetes educator.