I use spelt (Farro) all the time for baking - bread,cakes, biscuits, etc. But I haven't got around to cooking with them as whole grains as yet - although I've bought some to try.
In terms of baking, it's great if you're intolerant to wheat (which I am) as it has a different gluten structure which most people can tolerate - even quite a few coleacs (have I spelled that correctly?) apparently - although they must naturally approach it cautiously and test their reaction or non-reaction to it. It's also much more nutritious than modern wheat.
For baking, you can use it just like wheat. It needs less time to rise when baking bread (which makes it a bit temperamental in a bread machine - needs a quick cycle). Can also need a bit more liquid adding, sometimes. Best to make the recipe just as you would with wheat, and then decide if it's a little bit dry or crumbly (it'll never be a lot, always fine to eat) to know for next time.
