Farro comes under introspection for gluten conscious people who generally take it up as part of a healthy diet. That stands for different types of wheat, including spelt and ancient forms of grain like Einkorn and emmer. And so, one can’t call Farro to be gluten-free!

In most cases, the confusion traces back to the term itself where one has hardly found any mention of wheat.

Coming to the point, farro, however, threatens the stake of those affected by celiac disease and non-celiac gluten sensitivity.

As we all know, renowned health food stores have adapted farro in various cooked dishes increasingly these days without a single tag of its wheat content. Regardless to say, there comes the vitality of being familiar with its grain’s true nature.

Farro grains resemble brown rice in one go.

A look at its composition

Farro, however, is not used to making conventional bread, flour, and other baked products which usually form heavier, dense brown flour rather than the modern wheat flour.

It attributes to Italian origin which gets related to the older wheat species like Einkorn (farro piccolo) and emmer (farro medio). The variations in the name suggest the different sizes it possesses.

Unlike wheat, farro has remained the same without any necessary modification, being safe to consume as a healthy retreat anytime!

Uses

Farro can be steamed or boiled and put in salads, soups, and vegetable dishes. Italian and other southern European cuisines use a handful of farro as one might be aware of.

The must-known facts about Farro

On the contrary, farro can also mislead at times. There comes the mention of wild rice blends seeking one’s attention.

Apart from that, farro is widely used by chefs in restaurants and even in delis as common dishes which is considered to be both trendy and healthy.

Hence, always pay due attention to your food beforehand so that you don’t fall prey to the unexpected tricks of obvious situations. “Prevention always better than cure!”

Also Read : Are Oreos Vegan? Can Vegans Eat Oreo Cookies?