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Is Farro Grain Gluten Free. Traditionally used in italy and europe, farro is often added to soups, salads, pilafs, or eaten on its own. Gluten is a protein in wheat (all kinds, including spelt, kamut® khorasan, einkorn and farro/emmer), barley, rye and triticale (a rye/wheat hybrid) that is hard for some people to digest.
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Traditionally used in italy and europe, farro is often added to soups, salads, pilafs, or eaten on its own. This nutrineat article gives you some of the farro substitutes, which you can try. So, if you're intolerant or sensitive to gluten, you'll want to keep farro far from your pantry.
Because farro is a type of wheat, it contains gluten just like any wheat product.
It is often linked to spelt, but that is incorrect, says the article. This nutrineat article gives you some of the farro substitutes, which you can try. Farro contains a significant 7 grams of protein per serving (1/4 cup dry). This is greater than either quinoa or brown rice.
