Many types of wheat are grown around the world. They are often grouped by their hardness and gluten content. Gluten is a type of protein.
Hard wheat has small hard grains with high gluten levels. It is also called strong wheat. Durum wheat is the hardest variety of wheat.
Soft wheat has large grains with less gluten.
Farro is one of an ancient species of wheat. Others include spelt and emmer. They contain much less gluten than modern varieties of wheat. The gluten they do contain is more digestible than ordinary wheat gluten. They have a nutty, slightly sweet flavour.
People with coeliac disease and those who are gluten-intolerant must avoid wheat and wheat products.
Ingredients made from wheat include:
flour
bulghur wheat
semolina
freekeh
couscous.