Farro is the Italian term for “ancient grain” and refers to three different kinds of grain, farro grande (spelt), farro medio (emmer), and farro piccolo (einkorn). Use it for a salads, soups, or as your central grain in any meal.

Maverick is a modern cultivar of the ancient grain spelt. Spelt is a very old variety of wheat and contains less gluten and lower fructan content, making it easier to digest for many people. It has a wonderful flavor and, when milled, it is the silkiest of all of our flours. Because it has less gluten, the flour is most suitable for baked goods that do not rely on gluten structure for powerful leavening (ie, cookies, pancakes, waffles, muffins, etc.) unless wheat flour is supplemented in the recipe. That being said, you can certainly use it exclusively for bread, with the result being a more dense and flavorful crumb.

NOTE 1: Wholegrain farro grande does not get as soft as pearled farro medio, which is the most common form of farro found in stores.

NOTE 2: This is not seed-grade. While you can still plant this grain with success, we do not guarantee genetic viability, nor do we test for germination/purity. We often set aside seed for our own planting, which is cleaned differently and germ-tested, but not always. If you are interested and would like to know details, please email us at redtailgrains@gmail.com for more information.