In her article, Jean Handwerk mentions two ancient wheats – einkorn and emmer, which are considered the genetic ancestors of modern wheat.

Emmer was widely cultivated in Mesopotamia (contemporary Middle East)and later adopted by the Romans. Other forms of wheat eventually replaced emmer as they had higher yields and husks that could be removed without pounding or grinding. Emmer wheat is especially popular in Italy (called farro). It is used in a number of ways in Italian cooking, but is most popular boiled whole and served like a risotto. It is also used to make pastas.

Where you can buy emmer

Buy emmer wheat from Blue Hill Grains here
Buy farro flour (emmer wheat flour) here

Check out William-Sonoma's available coupons here:

Emmer Recipes

A variety of cold and warm recipes here (Note: some of these include non-vegetarian dishes)
Homemade emmerwheat pasta here

Einkorn is even older than emmer, believed to be one of the earliest recorded grains in the Bible, known as shippon in Hebrew. It provides a rich source of beta-carotene(lutein), a powerful antioxidant.

Both emmer and einkorn are high in protein, fiber, and minerals. Since these wheats have a gluten structure different from modern wheat, it is a good alternative for people with gluten allergies. That being said, einkorn and emmer do contain gluten, and so those desiring to avoid gluten altogether are not recommended to consume these wheats. Consult with your doctor to see if einkorn or emmer wheat is safe for you.

Since gluten allergies are becoming so predominant in modern times, many people are now turning to einkorn and emmer—including chefs themselves—as healthy and delicious wheat choices.

Where you can buy einkorn:

Buy organic einkorn wheat berries here to grind your own flour
Buy einkorn wheat berries, flour, and a variety of pasta & here
Buy emmer flour, pancake and waffle mix, porridge and more here

Einkorn Recipes:

Bread, pancakes, crackers and more at www.einkorn.com
Bread recipe: here
A variety of cold and warm recipes here