[no wheat]

[nisaa]

Here's an Italian lessson for you all:
farro=spelt

I had NO idea. I've eaten farro pasta before. Hubby came home last night with a box of pasta he got in North Beach. The brand is called 'Sgambaro". On the back of the package, it says:

"Spelt is one of the oldest cereals cultivated in Europe. For the Greeks and Romans, it was the main ingredient in 'Puls', a soup of boiled cereals. It was so popular that 'farina', the Italian for flour, derives from 'Farro', the Italian word for Spelt."

This brand costs $5.75 for 17.6 oz. I'll let you know how it tastes.

Comments

[mactavish.livejournal.com]

How sweet of him to stop to pick that up for you. :)

[deyo.livejournal.com]

I'm also curious to see if spelt triggers any of the reactions you get from wheat. It's a relative, even if they aren't especially close. :)

If it turns out you can eat spelt without harm, that opens up a lot of recipes to very simple modification. ;)

[nisaa.livejournal.com]

Oh, I know I can handle spelt. It doesn't seem to trigger the same reactions I get from wheat.

What kind of recipes do you have in mind? Please share.

[deyo.livejournal.com]

Cookies. Bread. Cake. Brownies. Pie. Spelt is close enough to wheat in terms of protein structure that the chemistry is interchangeable when baking. :)

I'll start with my classic chocolate-chip cookies, and see where things go from there. ;)

[nisaa.livejournal.com]

I was just being silly or coy or something :P I actually use spelt flour in baking and for pancakes. Mostly, I was wondering which of your recipes you might want to try out on me ;)

[mactavish.livejournal.com]

on you? :)

[deyo.livejournal.com]

And here I was wondering if I would have to say that myself...

[nisaa.livejournal.com]

*blush*

Oh dear.
I might have to friends lock this post soon.

[inflectionpoint.livejournal.com]

farro is tasty. and so are you!

[nisaa.livejournal.com]

Likewise, beautiful lady.

[wordweaverlynn.livejournal.com]

Oh, this might be useful for rmjwell's household!

Farro isn't spelt, actually.

[(Anonymous)]

Farro isn't spelt. Farro is triticum dicoccum and spelt is triticum spelta.

That pasta may be made out of spelt, but Italian farro is a different grain. I don't know whether t. dicoccum is suitable for gluten-intolerant folks or not. Google may know, though.

Sorry.

Yrs--

Passing stranger

Re: Farro isn't spelt, actually.

[nisaa.livejournal.com]

Spelt isn't good for gluten-intolerant people. I'm a no wheat person, who occasionally posts about gluten-free things too.

I guess the translator didn't do a good job then. I guess you can't believe everything you read on the back of a spaghetti box! But then again, you're an anonymous commentor in the ether. Who knows who is correct?