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!!
Would love some suggestions, it wasn't cheap and I don't want to waste it!!