It's a cousin of the wheat plant, or maybe horticulturally less distant, I don't know. But it's an ancient grain that has been around for centuries. It currently sold in the same state it was in a bazillion years ago, and has been less messed with genetically than common wheat. But since it's gaining popularity, I'm sure that commercial farming will mess that up too. Supposedly people who are sensitive to wheat but don't have a full-blown allergy can tolerate it better because it's easier for the body to break down.

Wiki link below.