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Source
Not animal-derived
Allergen
No
Role in food
Farro flour is used as a whole grain flour in baking, adding a nutty …
What it is
Farro flour is made from farro, an ancient grain that is a type of wheat. The whole grain is milled into a flour, which can then be used in baking and cooking. It has a nutty flavor and a slightly chewy texture when cooked.
Why it's used
Farro flour is used as a whole grain flour in baking, adding a nutty flavor and texture to breads, crackers, and pasta. It can also be used as a thickener in soups and stews. Manufacturers use it to add whole grain content and a distinct flavor profile to their products.
Health notes
Farro flour is generally recognized as safe (GRAS) by the FDA for use in food. As a whole grain, it provides dietary fiber, vitamins, and minerals. Regulatory bodies like JECFA and EFSA have evaluated similar whole grains. Evidence suggests whole grains are part of a healthy diet, but specific health claims are not made for farro flour itself.
Allergen info
Farro is a type of wheat, which is one of the nine major allergens recognized by the FDA. Therefore, farro flour is not considered a major allergen, but it does contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.