Best Farro Substitutes for Italian Cooking and Grain Bowls
The best substitute for farro is Barley (pearl) at a 1:1 ratio. It works best for soups, salads, risotto. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Barley (pearl)
1:1
Very similar chewy texture and nutty flavor. The most direct substitute for farro.
What are the other substitutes for farro?
Spelt Berries
1:1
Another ancient wheat grain with a similar chewy texture and slightly sweeter flavor.
Wheat Berries
1:1
Whole wheat kernels with a very similar chew and nutty flavor. Takes about 60 minutes to cook.
Quinoa
1:1
Lighter and less chewy but a good gluten-free alternative. Cooks much faster.
Brown Rice
1:1
Less chewy than farro but provides a hearty, nutty base. Gluten-free.
What should you know before substituting farro?
Farro comes in three types: whole (longest cooking, most nutritious), semi-pearled (bran partially removed, faster), and pearled (fastest, least fiber). Most store-bought farro is semi-pearled. Soak whole farro overnight to reduce cooking time from 60 to 30 minutes.
How do you substitute farro in a recipe?
An ancient Italian wheat grain (emmer wheat) with a hearty, nutty flavor and satisfying chewy texture. Farro is popular in Italian cuisine for soups, salads, and risotto-style dishes (farrotto). It is highly nutritious with good protein and fiber content.
The best substitute for farro depends on what role it plays in your recipe. Our top recommendation is Barley (pearl) (1:1), which works well for soups, salads, risotto.
If you need a different option, Spelt Berries (1:1) is another reliable choice. Another ancient wheat grain with a similar chewy texture and slightly sweeter flavor.
When substituting farro, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What grain is most like farro?
Pearl barley is the most similar grain to farro, with a nearly identical chewy texture and nutty flavor. Both grains are interchangeable in soups, salads, and risotto-style dishes at a 1:1 ratio.
Is farro gluten-free?
No, farro is a type of wheat (emmer) and contains gluten. It is not safe for people with celiac disease or gluten sensitivity. For gluten-free alternatives, use quinoa, brown rice, or buckwheat groats.
Can I use quinoa instead of farro?
Yes, quinoa can substitute for farro at a 1:1 ratio. It is lighter and less chewy than farro but works well in grain bowls and salads. Quinoa cooks in 15 minutes compared to 25-30 for semi-pearled farro, and it is gluten-free.