Guest guest Posted December 27, 2006 Report Share Posted December 27, 2006 Farro in Italy is commonly called Spelt here in the U.S. Both of them have trace amounts of gluten because they are from the wheat family. Some people with slight gluten allergies can tolerate spelt grain. On the subject of sprouted wheat bread and how sprouted wheat bread is made you may derive helpful information from these sites: http://articles.urbanhomemaker.com/index.php?page=index_v2 & id=266 & c=6 http://www.geocities.com/newlibertyvillage/earthstar/essenebread.htm Be Well, david s. dallas , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > Farro is just an italian wheat variety that is currently trendy. It's what > farina (cream of wheat) was originally made from. > > BL > > On 12/19/06, Kris <moizissimo wrote: > > > > Don't forget Farro. I've been finding it in everything now. Pasta, > > bread, > > just as grain to use for risotto. Quote Link to comment Share on other sites More sharing options...
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