One of my greatest fears in life is that I'll find out I'm gluten-intolerant, because there is almost nothing I love to eat more than really good bread. (I know that there is bread made with non-wheat flour, but … it's just not the same.) But it turns out, according to Pacific Standard, that there's a strain of heritage wheat that even gluten-sensitive people might be able to digest. It's nutty-tasting, and it has an excellent name: "einkorn,” which I'm going to roughly translate as The One True Grain.
Einkorn was apparently the first cultivated wheat, and it has an different gluten structure -- one that's easier to digest -- than most of the wheat we eat today.