Out of Farro, one case
Gluten-free farro substitutes
6 options, ranked, with the exact amount
Use Quinoa
Same amount as the farro
The best gluten-free substitutes for farro are quinoa, brown rice, buckwheat, or millet. Use a 1:1 ratio and adjust cooking time based on the substitute chosen.
- Verdict —
- You'll taste it
- Best for —
- salads
One casethe full farro card
Why it works
FarroThese gluten-free grains provide similar functionality to farro in cooking applications. While they may have different textures and flavors, they can be used in the same types of dishes and provide comparable nutritional benefits.
Every option, one card
Ranked| # | Substitute | Instead of farro | Verdict |
|---|---|---|---|
| 1 | Quinoasalads | Same amountYou'll taste it | You'll taste it |
| 2 | Brown ricepilafs | Same amountTweak it | Tweak it |
| 3 | Buckwheatsalads | Same amountWorks | Works |
| 4 | Milletsalads | Same amountYou'll taste it | You'll taste it |
| 5 | Wild ricesalads | Same amountWorks | Works |
| 6 | Amaranthsalads | Same amountYou'll taste it | You'll taste it |
Quinoa
different taste and texture
Protein-rich grain with similar cooking method and nutritional benefits
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 15-20 minutes
Rinse before cooking to remove bitter coating. Different texture but similar nutritional benefits.
Brown rice
similar taste, different texture
Whole grain with similar nutty flavor and nutritional profile
- Best for
- pilafs, salads, soups, side dishes
- Cooking time
- 45-50 minutes
Different texture but similar nutty flavor. Takes longer to cook than farro.
Buckwheat
similar taste and texture
Nutty grain with similar texture and earthy flavor
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 15-20 minutes
Rinse before cooking. Has earthy, nutty flavor similar to farro.
Millet
different taste and texture
Small grain with mild flavor and similar texture
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 15-20 minutes
Mild flavor that works well in most farro recipes. Different texture but good substitute.
Wild rice
similar taste and texture
Nutty grain with chewy texture and similar flavor profile
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 45-60 minutes
Takes longer to cook but has similar nutty flavor and chewy texture.
Amaranth
different taste and texture
Tiny grain with high protein content and nutty flavor
- Best for
- salads, pilafs, soups, side dishes
- Cooking time
- 20-25 minutes
Very small grain with different texture but high nutritional value.
How it behaves in this recipe
When substituting gluten-free grains for farro, consider the texture and flavor you want. Quinoa and buckwheat work well for similar texture, while brown rice provides similar flavor.
Tips for substituting farro
5 tips- Rinse quinoa and buckwheat before cooking to remove bitter coatings
- Adjust cooking time based on the substitute chosen
- Use vegetable broth instead of water for more flavor
- Let grains rest for 5-10 minutes after cooking for better texture
- Store cooked grains in the refrigerator for up to 5 days
Questions
5 questionsWhat is the best gluten-free substitute for farro?
Quinoa is often considered the best gluten-free substitute for farro because it has similar cooking methods and nutritional benefits, though it has a different texture.
Can I use brown rice instead of farro?
Yes, brown rice can substitute for farro in most recipes. It has similar nutty flavor and nutritional benefits, though it has a different texture and takes longer to cook.
Is buckwheat a good substitute for farro?
Yes, buckwheat is an excellent gluten-free substitute for farro. It has similar nutty flavor and texture, making it a great alternative in most recipes.
How do I cook gluten-free farro substitutes?
Most gluten-free farro substitutes follow similar cooking methods: rinse if needed, use a 1:2 ratio of grain to liquid, and cook until tender. Adjust cooking time based on the specific grain.
Can I use quinoa in place of farro in salads?
Yes, quinoa works well in salads as a farro substitute. It has a different texture but similar nutritional benefits and can be used in most salad recipes.