The truth about Gluten in grains

Farro means Hulled grains, not a specific type of grain.

This copy is just a place holder for now. Farro is the Italian word for, well it is often debated, including by the Italians, whole wheat grains, grains with hulls.

Often described as Spelt, it is Spelt sometimes and it is Farro at other times. The confusion lies in the Italian Farro because of the packaging and sometimes the importer use the name generically without the Latin name, which is always included in the Italian packaging.

The difference between, Emmer and Spelt? Roughly 200,000 thousand years. And Einkorn you ask? Well these three grains are estimated to be 1 million years old, 500 thousand years and 250 thousand years old. These three are believed to be the origins of grains today. Often harder to grow, they also can yield less per acre than modern soft grains.

What we know is that the grains have significantly less gluten than the more common grains that make up the majority of flour and foods available. We also know that the gluten is different, we just don't know how. And it is still gluten. If gluten is your enemy then you shouldn't eat it.

Not only because the three hard grains are most likely slightly different in gluten type and gluten amount.

Proceed with caution and know the claims to be gluten safe or free are not true.


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