Farro (Emmer)

No, farro is not a common choking hazard, although individual grains do pose a risk of aspiration, which occurs when food or fluid is breathed into the airway, but does not block it. To reduce the risk, serve farro as porridge, make finger food by flattening the cooked grains with the back of a fork, or mix cooked farro into sauce or another soft, scoopable food. As always, make sure you create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes. Farro is a type of wheat, and wheat is one of the most common food allergens in children. Fortunately, two-thirds of children outgrow the allergy by their 12th birthday.

It is important to note that wheat allergy is not the same as celiac disease. While a wheat allergy may be outgrown, celiac disease requires a strict, lifelong gluten-free diet and lifestyle. A gluten “allergy” is typically a misnomer, often in reference to celiac disease.

Individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome) may be sensitive to wheat, particularly those who are allergic to grass pollen. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth. It is unlikely to result in a dangerous reaction.

While rare, some individuals have a condition known as wheat-dependent, exercise-induced anaphylaxis, which can result in a severe allergic reaction if the person exercises within a few hours after eating wheat. These patients should avoid eating wheat in the four hours before strenuous activity.

Wheat and other gluten-containing grains have been reported in some cases of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a rare and delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion of the food trigger. Left untreated, the reaction can result in significant dehydration. Fortunately, most cases resolve completely by early childhood. To learn more about FPIES, read our post on Food Allergens and Babies.

If you are concerned that baby may be allergic to wheat, talk to a pediatric health care provider before introducing wheat at home. As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Farro is rich in carbohydrates to provide quick energy and fiber to help baby’s gut microbiome flourish and balance blood sugar levels. It’s also packed with zinc and fiber and offers a dash of iron—essential nutrients for cognitive development, digestion, and healthy red blood cells. Farro also has ample magnesium, B-vitamins like niacin, and a surprising amount of protein. Plus, it has antioxidants that promote resilience to and recovery from stressors.

★ Tip: Farro is sometimes labeled as pearled or semi-pearled, which alludes to the amount of wheat bran removed from the grain during processing. Pearled farro cooks faster than semi-pearled or whole wheat farro.

Yes. Farro contains gluten, a type of protein in wheat and other grains such as barley, rye, and gluten-contaminated oats. As long as a child does not have wheat allergy, celiac disease, or non-celiac gluten sensitivity, gluten is perfectly safe and healthy for babies to consume. Gluten becomes problematic for individuals with celiac disease, an autoimmune disease, characterized by damage of the small intestine when gluten is consumed. Some individuals may be sensitive to gluten, but may not have an allergy or celiac disease. In some cases, this may be non-celiac gluten sensitivity. However, gluten-containing grains can also contain certain carbohydrates that are difficult for some individuals to digest, which can be mistaken for allergies or intolerance to gluten. Talk to a pediatric health care provider if you are concerned about issues related to gluten and digestion.