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Date: | Wed, 11 Jun 1997 08:14:50 -0400 |
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<<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
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