Can Babies Eat Farro? Cook the Chew Out
A nutty ancient wheat grain that stays chewy even when cooked, so simmer it almost to porridge and mash it for little eaters. Contains gluten, so introduce it deliberately.
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- When to introduce
- Around 6 months
- Common allergen?
- Yes (wheat, a top-9 allergen, contains gluten)
- Texture
- Simmered soft and porridge-like, then mashed
- Key nutrients
- Fiber, plant protein, iron, magnesium
Farro is an ancient variety of wheat with a nutty flavor and a satisfying chew, and that chew is the one thing to plan around for babies. Even fully cooked, farro grains hold onto a little firmness, so the trick is to simmer it longer than the package says, until it is very soft and almost porridge-like, then mash it for younger eaters. Because farro is wheat, it contains gluten and counts among the top-9 allergens, so introduce it on its own for a few days while you watch for any reaction. Once it is soft and broken down, its warm nutty taste folds beautifully into mashed vegetables, soups, and grain mashes. Farro comes in whole, semi-pearled, and pearled forms, and the more pearled it is, the faster it softens, which is handy when you are cooking for a baby.
Why it matters: Grains that stay chewy after cooking need to be simmered soft and mashed, because a baby without molars cannot break a firm, springy texture down safely.
Prep School: how to prepare farro for baby-led weaning (BLW) and purées
Is farro safe? Choking & prep
The main thing to get right with farro is texture, because it stays a little chewy even when it is fully cooked, and a firm, springy grain is harder for a baby to gum and swallow than a soft one. Simmer it well past the al dente stage until it is very soft and almost porridge-like, then mash it for younger babies so nothing stays rubbery, which follows the standard guidance from the AAP and NHS to serve first foods soft and easy to gum1. The other point is allergy: farro is a form of wheat, so it contains gluten and is one of the top-9 allergens. Introduce it on its own, ideally earlier in the day, and watch for a couple of hours for any hives, swelling, or vomiting, then repeat it over a few days as you would any new allergen food. Keep salt out of the cooking water, since babies under one do not need added salt, and always serve your baby seated upright and within arm's reach.
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Nutrition
Farro is a whole grain, so it brings fiber, plant protein, iron, and magnesium, which gives it more staying power than a refined grain. The iron in farro is plant iron, and pairing it with a vitamin C food like tomato or bell pepper helps the body take it up more easily. Its fiber supports digestion, so introduce it gradually alongside plenty of fluids, especially in the early days.
Goes well with
Butternut squash · Peas · Chicken · Tomato
Storage & freezing
Refrigerate cooked farro in a sealed container for three to four days, or freeze cooled portions in small amounts to thaw and warm through for future meals. Cooked farro tends to firm up as it chills, so add a splash of water or broth and warm it well to bring the soft texture back before serving.
More grains to explore
Introducing this allergen
Related reading
- Grains for babies: first cereals & whole grains →
- How to cut food to prevent choking →
- Signs your baby is ready for solids →
- Baby-led weaning vs. purées →
Common questions
Is farro gluten-free?
No. Farro is a form of wheat, so it contains gluten and is not safe for a gluten-free diet. Introduce it deliberately as a wheat and gluten food while you watch for any reaction.
Why does farro need to be cooked so soft?
Farro stays a little chewy even when it is fully cooked, and that firm, springy bite is hard for a baby to gum and swallow. Simmering it longer than usual until it is almost porridge-like, then mashing it, makes it much easier and safer to manage.
Is farro a common allergen?
Yes. As a wheat grain, farro falls under the top-9 allergens and contains gluten. Offer it on its own for a few days when you first introduce it, and watch for signs of a reaction.
At what age can babies have farro?
Around 6 months is a reasonable time to start, once your baby is comfortable with other soft grains and purees. There is no need to rush; the key is cooking it soft enough to mash.
How is farro different from other wheat?
Farro is an ancient variety of wheat with a nuttier flavor and chewier texture than modern refined wheat. Nutritionally it is a whole grain, but it is still wheat and still contains gluten.
What is the difference between farro and bulgur?
Both are wheat and both contain gluten, but bulgur is parboiled cracked wheat that cooks fast and turns soft and fluffy, while farro is a whole grain that stays chewy and needs longer, softer cooking for babies.
Which type of farro is best for babies?
Pearled and semi-pearled farro have some of the outer bran removed, so they soften faster, which makes them a little easier to cook down to a baby-friendly texture. Whole farro works too; it just needs a longer simmer.
Can I mix farro into other foods for my baby?
Yes, and it is a great way to serve it. Once farro is soft and mashed, its nutty taste blends nicely into vegetable purees, soups, and mashed beans, which also makes it easier to gather on a spoon.
Does farro have iron?
Yes. As a whole grain, farro provides plant iron along with fiber, protein, and magnesium. Serving it with a vitamin C food helps your baby's body absorb that plant iron more effectively.
Sources
Further reading
- American Academy of Pediatrics (HealthyChildren.org): Starting Solid Foods
- CDC: Foods and Drinks to Encourage and Limit
- NIAID: Addendum Guidelines for the Prevention of Peanut Allergy (2017)
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Start tracking for freeLast updated July 2026. Next review January 2027. How we write these: grounded in widely published pediatric guidance (the AAP, WHO, the NIAID 2017 allergen guidelines, and the LEAP study), and pending independent review by a pediatric professional. See our editorial and medical policy for how we research, source, and update these.
This is general information, not medical advice, and has not been individually reviewed for your baby. Always talk to your pediatrician about your baby's diet, introducing allergens, and any reaction. In an emergency, contact emergency services.
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