<<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. Farro (Triticum dicoccum) is a variety of wheat. It's not GF and the Italian Celiacs Ass. forbids it. Ciao