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Farro is an ancient wheat grain popular in Mediterranean cuisine. It has a nutty flavor and chewy texture, higher protein than many grains, and is rich in fiber and minerals.
Farro is a generic term for three ancient wheat species: einkorn, emmer, and spelt. In the US, 'farro' usually means emmer. All are nutty, chewy whole grains with gluten.
No, farro is a wheat variety and contains gluten. It should be avoided by those with celiac disease or gluten sensitivity. Some claim it's easier to digest than modern wheat, but this isn't proven.
Store dry farro in an airtight container in a cool, dry place for up to 6 months, or refrigerate for up to 1 year. Cooked farro keeps 5 days refrigerated or 3 months frozen.
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