<<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