Mistified by popular grains like quinoa, brown rice and millet? Read our guide to become an expert in easily substituting or combining grains in meals, from breakfast to dinner!
A staple gluten-free grain, quinoa has gained popularity for its balanced amino acid profile and high protein content, making it a nutritious choice for meals, salads or hot cereals.
As a whole grain alternative to refined white rice, brown rice packs more fiber and an array of important vitamins and minerals to support health while avoiding gluten.
Despite containing no wheat, buckwheat is frequently used in place of wheat flour for pancakes and noodles, contributing a mild, earthy flavor to both sweet and savory gluten-free recipes.
Amaranth, an ancient grain still consumed today, stands out for its impressive protein and mineral levels, making it a nutrient-dense addition to baked goods, cereals or salads for those avoiding gluten.
With a subtle nutty taste, millet is a highly nutritious gluten-free grain that can be prepared similarly to rice but also adds texture and flavor to soups, pilafs or hot breakfast cereals.
Sorghum lends itself to a variety of uses from gluten-free baked goods to cereal and bread alternatives thanks to its mild taste and ability to add volume and structure without gluten.
Tiny teff kernels are packed with calcium, iron and protein, contributing a pleasantly sweet, molasses-like flavor to baked goods like this dense gluten free bread and Ethiopian injera.
Wild rice adds visual appeal and deep nutty notes unlike typical rice despite being an ancient grass, making it a unique addition to pilafs, salads or stuffing recipes for those requiring gluten elimination.
By incorporating an assortment of gluten-free grains, home cooks gain a variety of textures and flavors for creating nourishing, versatile meals without wheat or related proteins.