<<Disclaimer: Verify this information before applying it to your situation.>> 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