Farro is an unhybridized, or pure form of wheat with the husk intact. When ground into a flour, it behaves like a whole wheat flour without the toughness - it's nutty and earthy tasting but with a hearty texture. 

We love to use equal parts farro flour and all-purpose for doughs of all types - pizza crust and bread doughs - but we have used all farro flour in recipes with great success.  A simple pâte brisée, or pie crust recipe, works nicely with farro flour and the result is a deep golden color when baked.