Emmer, known as farro in Italy, is an ancient ancestor of wheat. It is an incredibly versatile grain with a wonderfully full-bodied flavor and robust nutritional value. Emmer is high in protein and low in gluten (, making it a great choice for people who are sensitive to more common, hybridized types of wheat.
Grind into a flour for use in baked goods; sub cup-for-cup for whole wheat flour in recipes.
Cook in milk or juice for a filling breakfast cereal.
Add to soups, stews, pilafs, or stir fries
|Typical values||Per 100g, raw whole grains|
|of which saturates||0.1g|
|of which sugars||3.3g|