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Old 02-12-2007, 09:03 AM   #1
Assistant Cook
Join Date: Feb 2007
Location: Michigan
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Farro Flour Ideas Please

I thought I was purchasing Farro (in a white vaccum packed package; the only English word being Farro). To my surpise I actually purchased Farro Flour. I did a search and found that I can use it in place of semolina flour, but the farro flour has a very different consistency from the semolina flour I use. Have any of you ever used Farro Flour?
Would love some suggestions, it wasn't cheap and I don't want to waste it!!


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Old 02-12-2007, 09:20 AM   #2
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I'd never heard of Farro Flour before, but when I just now did a web search on it, there are dozens of info & recipe sites for it. If I were you, I'd do a web search.

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Old 02-12-2007, 10:24 AM   #3
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Actually we also bought some farro flours recently for experimenting... we haven't got around to it yet, but the main reason we bought it is that we have seen pastas made with farro flours, which are quite costly so we thought why not we make them ourselves... we also have seen recipes for bread and biscuits made with farro flours, so they are other possibilities we would like to try.

We do use farro in its proper form quite often, we love to substitute rice with farros for risotto (or farrotto?) and rice salad recipes for change of pace. They have hearty texture and nutty rich flavour, quite delicious!!
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Old 07-18-2012, 12:58 PM   #4
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I just did the SAME exact thing and that's why I'm here; looking for ways to use the flour
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Old 07-18-2012, 01:17 PM   #5
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Boy, this is a dusty old thread
Welcome to D.C.!
Here is a place to start you off on recipes using farro
Bluebird Grain Farms
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