15 Best Substitutes for Farro

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

Barley is the most suitable substitute for farro.

Farro and barley share a similar chewy texture and a nutty flavor. Barley is also nutritious like farro. They are both good sources of fiber and magnesium.

Barley is much more common and easier to find than farro. You can easily use it in place of farro in recipes due to their similar texture and taste.

2. Quinoa

Quinoa is highly nutritious and much easier to find than farro. It has a nutty taste similar to farro and a texture that is closer to that of rice.

Quinoa can replace farro in salads, soups, burgers, breakfast bowls, etc. It is gluten-free and has almost the same levels of protein as farro. It is also a good source of fiber and has all the essential amino acids.

Hence, Quinoa is definitely the healthiest substitute for farro.

3. Wheat Berries

Wheat berries are made out of wheat kernels. They make a good substitute for farro since both are a type of wheat grain.

Wheat berries and farro have a chewy texture and a nutty taste. They are good sources of proteins and fibers. You can replace farro with wheat berries in soups, salads, and as a side dish.

4. Brown Rice

Brown rice is a healthy, gluten-free substitute for farro.

Although brown rice has a different texture than farro, the two can still be interchanged. Brown rice is rich in fiber, similar to farro. You can use it instead of farro when preparing a side dish or a snack.

5. Oat Groats

Oat groats are an ideal substitute for farro. They are oat kernels, which means that their husk is removed. Oat groats and farro have similar tastes, textures, and nutrition.

Both are high in proteins, fibers, calcium, and antioxidants. Oat groats are also gluten-free. They have a nutty flavor similar to farro but tend to be slightly sweeter.

6. Winter Wheat

Winter wheat is sown during fall and is harvested in the spring.

It is called ‘winter wheat’ because it needs extremely cold temperatures to grow, i.e during the winter months. Winter wheat is an appropriate substitute for farro, especially since faro itself is a type of wheat grain. It is much more easily available than farro.

Farro and winter wheat have a similar taste but differ in texture. Farro tends to be denser than winter wheat. Due to its texture, you will need to soak and cook it longer than farro.

7. Spelt Berries

Spelt berries are kernels that are extracted from spelt grain or hulled wheat.

They are a good substitute for farro because of their similar texture. They are also rich in protein and fiber like farro. However, they differ in texture.

Farro tends to be soft. Therefore, you can use them in soups and alongside eggs and fruit. But, spelt berries are harder in texture. Hence, they are better for salads and breakfast bowls.

8. Teff

Teff is a nutritious, gluten-free substitute for farro.

It is rich in magnesium and calcium. It is perfect for those that are allergic to farro. Farro is not commonly used in baking but you can use teff for making bread, cereal, pancakes, etc.

9. Kasha

Kasha is made by simmering buckwheat groats until they are soft.

It is a perfect substitute for farro as they both have a nutty flavor and somewhat similar texture. Kasha tends to have a gummy texture that resembles farro.

They are both rich in antioxidants and fibers. Moreover, Kasha is also gluten-free.

10. Bulgur

Bulgur is usually made from wheat and is a good replacement for farro.

It has the same chewy texture and nutty taste as farro, which is why the two can be easily swapped. However, bulgur is not as nutritious as farro and has a lot of calories.

11. Rye Berries

Rye berries are obtained by removing the hull from rye grains. They are super versatile, which makes them a good substitute for farro.

They can replace farro in dishes like salads, bread, soups, etc. Additionally, they provide a lot of fiber and magnesium.

12. Freekeh

Freekeh is made by removing the hull from unripe durum wheat.

It shares the chewy texture and nutty taste as farro, making it a good substitute. Freekeh has an ample amount of protein. You can use it in dishes like soups, salads, stews.

13. Triticale Berries

Triticale berries are made by crossing rye and wheat.

They have the nutty flavor of wheat that is found in farro. Also, they have a rough texture. Note that these berries need to be soaked until they are soft enough to eat.

Triticale berries have more fiber than both rye and wheat.

14. Kamut

Kamut is an ancient grain that has many qualities of farro.

They both share a nutty flavor and provide a lot of protein and antioxidants. Kamut tends to have a

texture rougher than farro, so you may need to soak it in water.

Note: Ingredients may have been altered from the original.

Directions at substitutecooking.com

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