Farro is a grain similar to pearl barley, but is dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. It has an unusual flavour half-way between rice and couscous. A whole grain, farro contains the outer germ and bran, thus retaining more fibre and nutrients – including B vitamins, minerals and complex carbohydrates. It takes longer to digest, keeping you feeling full for longer and providing sustained energy.
Although not gluten-free, farro is considerably lower in gluten than commercial wheat varieties due to its undiluted lineage. Some people with mild wheat sensitivities often find it easier to digest.