The grain "spelt" in English is farro in Italian.
Any grain can be ground into flour but the most common grain used is wheat.
Spelt
Belt, dealt, felt, melt, pelt, spelt (grain), welt.
A person with celiacs isn't typically allergic to spelt.
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white wheat honey wheat whole wheat whole grain multi-grain spelt flax spelt grain potato oatmeal sour dough french rye - light, dark, mixed flat bread or unleavened wrap or tortilla artisan
The grains most frequently mentioned in Roman cooking are wheat, barley and spelt.
You could use all spelt flour. I have used and . Both are whole grain. I have found scones to be very foriivgng to the baker and they taste great with only spelt flour.
Most matzoh is made from wheat. These days spelt matzoh is becoming popular. I like how it tastes too.
The grain "spelt" (Triticum spelta) is apparently a descendant of "emmer" wheat (Triticum dicoccum) and may be a hybrid of the Near East goat grass (Aegilops tauschii). Its cultivation apparently began in the Transcaucasus northeast of the Black Sea.
Europeans make bread with many different grains, including wheat, rye, barley, oats, corn (maize), rice and spelt.