A Low-Gluten Variety of Wheat
8:00 am
Fri January 17, 2014

Farro

The emmer variety of farro
Credit Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

http://mariaspeck.com/

http://www.prairieheritagefarm.com/

http://www.lentzspelt.com/

"The Food Guys," January 19th, 2014, on "Farro."

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