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An article by Suzanne Hamlin in the Wednesday "Living Section," entitled
"Farro, Italy's Rustic Staple: The Little Grain That Could," suggests that
"because it is so easily digested and so low in gluten, farro can often be
eaten by people who are normally  gluten-intolerant.  She provides a
couple of recipes as well, Farrotto wiht Tomatoes and Pecorino, and
Farro and Maple Syrup pudding, as well as a website
address:http://www.so-cal.com/ilfarro.
I had never heard of it, though I am an avid reader of stuff about grains
and flours.  It is not listed on the CSA/USA Update on Grains and Flours.

Rolf Meyersohn-New York City